T X 

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# LIBRARY OE CONGRESS. | 

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I UNITED STATES OF AMERICA. J 



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/ 

PRESBYTERIAN 



COOK BOOK, 



COMPILED BY 



THE LADIES OF THE 

irst Presbyterian Church, 

DAYTON, OHIO. 



" He had not din'd : 
The veins unfill'd, our blood is cold, and then 
We pout upon the morning, are unapt 
To give or to forgive; but when we have stuff 'd 
These pipes and these conveyances of blood 
With wine and feeding, we have suppler souls 
Than in our priest-like fasts.'' 

CORIOLANUS, V. I. 



/^i OF cq^Sv 

DAYTON : 4 
Oliver Crook & Co., Printers, 

i873- ■ h.:'. 



Entered according to Act of Congress in the year 1S73, by the Ladies of 
the First Presbyterian Church, Dayton, Ohio, in the office of the Libra- 
rian of Congress, at Washington. 




FIRST PRESBYTERIAN CHURCH. 
Erected 1867-8, 
Corner Second and Ludlow Sts., Dayton, O. 



L 



PREFACE. 



7 



PEI^] FACE. 



In March last, the Ladies Society of the First Presby- 
terian Church, of Dayton, hastily compiled and published 
a "Cook Book," or a small collection of recipes for plain 
household cooking. Five hundred copies were published, 
and, notwithstanding the book contained some errors, and 
the arrangement was very imperfect (necessarily so from 
the haste with which it was prepared for publication), it 
met with such gratifying and unexpected success, that its 
authors felt it to be their duty to revise and re-publish it. 

The present book is much larger than its predecessor, 
and the recipes it contains have been selected with great 
care. Many of them were sent voluntarily by parties who 
were willing to hold themselves responsible for their ex- 
cellence, while others were solicited, often at the cost of 
much time and pains — a corn bread here, a pudding there, 
a salad from some one else — from ladies who had gained a 
reputation for preparing this or that particular dish. 

Our subject is an inexhaustable one, and this book does 
not venture into the mystical realm of fancy cookery; but 
is a collection of safe and reliable recipes for the prepara- 
tion of plain food. 

The matter of the book, we claim, is all right; for the 
manner of it, we beg indulgence. The phraseology is often 



s 



PREFACE. 



peculiar, and may provoke a smile: but it must be remem- 
bered that the recipes were written by ladies unaccustomed 
to writing for publication ; and. in most cases, they have 
been inserted precisely as written, and. whenever no ob- 
jection was made, the name of the author has been given. 

Persons familiar with Dayton names, will recognize 
many who do not belong to the Presbyterian sisterhood. 
We feel ourselves under great obligations to the ladies 
who have assisted us, but we hope our book will prove 
so useful as to amply repay them for their trouble. 

Dayton, Ohio, July 1, 1873. 



" What is worth doing at all, is worth doing well." 



VALUABLE RECIPES 



9 











s © ^ w 0 











A few points are essential in making good soup. Beet is 
the best meat for the purpose, as it contains the most nourish- 
ment. A shank bone should be well cracked i that the mar- 
row maybe extracted), put on to cook in cold water, allowing 
a full quart for every pound of beef, and by very gradual 
heat come to a slow simmer, which should be kept up five or 
six hours. Soup, on no account, should be allowed to boil, 
except for the last fifteen minutes, to cook the vegetables in 
finishing. For the first hour of simmering it should be fre- 
quently skimmed. Salt, pepper and savory should be cooked 
in it from the first; rice, tapioca, macaroni or dumplings added 
at the last, to thicken. If vegetables are desired, they should 
be nicely sliced. Soup is much better to be made and al- 
lowed to cool, and used the second day. as then all grease can 
be removed. It should be strained before putting away. 

BEEF SOUP. 

Mrs. John G. Lowe. 

Put on a shin of beef early in the morning. An hour be- 
fore dinner put in the vegetables — corn, tomatoes, potatoes, 
or any other the season affords. Half an hour before dinner 
add pearl barley, vermicelli, or dumplings, as you prefer. 
Season with salt, pepper and catsup, to taste. 



10 



VALUABLE RECIPES. 



BEAN SOUP. 

Mrs. Axie Green. 

To a quart of beans a teaspoonful of soda. Cover well with 
water, and set them on to boil until the hulls will easily slip 
off; throw them into cold water; rub well with the hands; 
the hulls will rise to the top. Drain carefully and repeat 
until the hulls are wholly removed. To a quart of beans, two 
quarts of water. Boil until the beans mash perfectly smooth. 
It seasons the soup to boil a piece of meat (mutton, beef or 
pork) with it. If you have not meat, add butter and flour 
rubbed together. Break into tureen well toasted bread, pour 
over it the soup, and add plenty of salt and pepper. 

COBN SOUP. 

Mrs. S. B. Smith. 

Clean and scrape twelve ears of corn. Boil the cobs for 
fifteen or twenty minutes in one quart of water; remove 
them and put in the corn. Let it boil a short time, then add 
two quarts of rich milk. Season with pepper, salt, and butter 
that has been melted enough to rub flour into it (two table- 
spoonsful of flour). Let the whole boil ten minutes, and then 
turn the soup into a tureen into which the yolks of three eggs 
have been beaten. 

TOMATO SOUP. 

Mrs. Simon Gebhart. 
One quart of tomatoes, one quart of milk and one quart of 
water. Boil the water and tomatoes together about twenty 
minutes, and then add the milk; then one teaspoonful of soda. 
Let it just boil up. Season as you do oyster soup, with but- 
ter, pepper and salt; add crackers if desired. 

OKEA GUMBO. 

Mrs. S. Craighead. 
Cut up one chicken (an old one is preferable) ; wash and 
dry it; flour it well; salt and pepper; have ready in a skillet 
a lump of lard as large as an egg; let it get hot; put in your 



VALUABLE RECIPES. 



11 



chicken; fry very brown all over, but do not let it burn. 
Put it in your vessel in which you make soup ; pour on it five 
quarts of water; let it boil two hours ; then cut up about two 
dozen okra pods and add to it ; be sure they are tender and 
pretty well grown ; then let it boil another hour. When you 
first put on your soup, cut up an onion in it ; salt and pepper 
to taste. To be served with rice, either boiled or steamed 
dry. Dried okra can be used by being put to soak the night 
previous ; pour off most of the water. 

PLAIN GUMBO SOUP. 

Take a piece of ham half the size of your hand, and a 
knuckle of veal ; put them in a pot with two quarts of cold 
water, simmer slowly two or three hours, then add two 
quarts of boiling water. Twenty minutes before serving, put 
in one small can of okra and as many oysters as you please. 
Season to taste. 

PLAIN CALF'S HEAD SOUP. 

Mrs. S. Craighead. 

Take a calf's head well cleaned, and a knuckle of veal ; 
put them into a large porcelain vessel ; put a large tablespoon- 
ful of sweet marjoram, and one of sweet basil, in a clean rag ; 
also a large onion cut up in a cloth ; take at least four quarts 
of water (it must be started as early as eight o'clock, if you 
wish it for a one o'clock dinner); let it boil steadily but not 
too rapidly ; salt and pepper well. About twelve o'clock,take 
off the soup, pour it through a cullender, pick out all the 
meat carefully, chop very fine and return it to the soup, plac- 
ing again upon the fire. Boil four eggs very hard; chop them 
fine, and slice one lemon very thin, and at last add a wine 
glass of wine. 

COBN AND TOMATO SOUP. 

Mrs. S. Craighead. 

Take a good soup bone ; wash it nicely ; pour over it suffi- 
cient water to cover it well ; cut up an onion in it ; salt and 



J 2 



VALUABLE RECIPES. 



pepper ; cut down about one dozen ears of corn and as many 
tomatoes in it, and let it boil slowly for at least three hours. 
For dumplings y take one egg and beat it a little ; one coffee- 
cup sour milk ; small teaspoonful of soda ; a little salt ; and flour 
enough to make a stiff batter ; drop it into the boiling soup, 
from a spoon, twenty minutes before serving. These dump- 
lings are good in bean soup also. 

GREEX PEA SOUP. 

Mrs. Eliza Pierce. 

One peck green peas ; four tablespoonsful of lard heated in 
the kettle ; put in the peas and stir them till perfectly green ; 
add pepper and salt, and pour in as much water as you want 
soup ; boil three-fourths of an hour, then add one teacupfui 
of milk thickened with a tablespoonful of flour; put in the 
soup three or four young onions cut fine and fried a light 
brown in butter. Just as you take it up, add yolks of two 
eggs, beaten in a little cream. 

PEA SOUP. 

Mrs. Robert Buchanan. 

Boil the hulls with a chicken or knuckle of veal, then strain 
the liquid ; throw in a handful of peas, and boil to thicken 
the soup ; when done, put in some peas cooked separately, 
pepper and salt, cream and butter to taste. 

MACARONI SOrP. 

Take six pounds of beef, and put into four quarts of water, 
with two onions, one carrot, one turnip, and a head of celery ; 
boil it down three or four hours slowly, till there is about two 
quarts of water; then let it cool. Next day, half an hour be- 
fore dinner, take off the grease and pour the soup into the ket- 
tle (leaving the sediment out) and add salt to suit the taste ; a 
pint of macaroni broken into inch pieces, and a tablespoonful 
and a half of tomato catsup. 



VALUABLE RECIPES. 



13 



NOODLES FOE SOUP. 

Beat up one egg ; add a pinch of salt and flour enough to 
make a stiff dough ; roll out in a very thin sheet ; dredge 
with flour to keep from sticking; then roll up tightly; begin 
at one end and shave down fine like cabbage for slaw. 

MEAT BALLS. 

Half a pound of lean veal and a pound of fat beef chopped 
fine ; a tablespoonful of thyme, one of parsley, a little less 
marjoram and a little more onion, a pinch of mace, cloves 
and nutmeg, the yolks of two eggs, a little "crumbled bread, 
pepper and salt ; mix with the hand in a large bowl ; mould 
into balls the size of a walnut, and fry in lard. After frying 
the balls, make a browning of the lard they are fried in (put 
flour in and stir until well cooked) and brown the soup with 
it ] put the balls in the soup whole. 

DUMPLINGS. 

Take a small teacupful of flour, a pinch of salt, and butter 
the size of a walnut; rub well with the flour; sprinkle in a 
little pepper ; add sweet milk enough to form a stiff dough ; 
flour the board and roll very thin ; cut in small squares ; drop 
into the soup, and let them boil ten minutes. 



14 



VALUABLE RECIPES. 













EE q 




% 


BOILED 


FISH. 





All large fish, with the skin whole, should be wrapped in a 
cloth, wound with twine, and covered with more than two 
inches of cold water. In the water put a little flour ; a small 
lump of butter; a chopped onion and parsley. Be careful not 
to have too much water. After the fish has boiled sufficient- 
ly, take the yolks of four eggs ; the juice of one lemon ; a 
little mace ; and about a gill of the water in which the fish 
has been boiled ; put all into a stew pan and let boil until it 
thickens ; stirring all the time ; then pour over the fish. 

FEIED FISH. 

Having cleaned the fish thoroughly, wipe dry; sprinkle 
with salt ; dust thick with flour. Take yolks of four eggs : 
beat tolerably light. Put a little sweet oil in the frying pan, 
and let it be boiling. Dip the fish in the batter ; put them in 
the pan and fry slowly. Fish should not be put in to fry 
until the fat gets boiling hot. It is very necessary to observe 
this rule. 

BAKED FISH. 

Mrs. Geo. L. Phillips. 
After cleaning, salt the fish for about an hour, then wash 
it. Make a dressing of bread crumbs, salt and pepper, sum- 



VALUABLE RECIPES. 



15 



mer savory, and a piece of butter the size of a walnut. Then 
put in a pan and sprinkle with flour ; put on a little butter, 
pepper, salt and about half a pint of water. Bake an hour 
and a half. 

BAKED CODFISH. 

Soak the codfish over night ; clean it off with a brush kept 
for that purpose ; then put it into a stone crock and cover 
with water. Let it simmer until quite tender, then take it out, 
pick it over, and mash it fine. Take two-thirds mashed po- 
tatoes, seasoned with butter and salt, and one-third codfish ; 
mix well together and bake in a dish until brown ; then make 
a sauce of drawn butter, and cut up two hard boiled eggs 
into it. 

STEWED CODFISH. 

Mrs. Isaac Van Ausdal. 

Pick the codfish into small jneces; cover it with cold water 
and let it remain over night. In the morning pour that off, 
and put on some boiling water. Let it stand a few minutes, 
then drain, and stir it up, with two tablespoonsful of cream 
and a lump of butter the size of an egg. Let it come to the 
boil, and serve with fresh boiled potatoes. 

FISH FRITTERS. 

Mrs. J. A. McMahon. 

Take the rem'ains of any fish which has been served the 
preceding day ; remove all the bones, and pound in a mortar ; 
add bread crumbs and mashed potatoes in equal quantities. 
Mix half a ti^acupful of cream with two well beaten eggs, 
cayenne pepper and anchovy sauce ; beat all iip to a proper 
consistency ; cut it into small cakes, and fry them in boiling 
lard. 

CLAM FRITTERS. 

Twelve clams minced fine ; one pint of milk ; three eggs. 
Add the liquor from the clams to the milk ; beat up the eggs 
and put to this salt, pepper, and flour enough for a thin 



16 



VALUABLE RECIPES. 



batter; lastly the chopped clams. Fry in hot lard. A 
tablespoonful makes a fritter, or you can dip the whole clam 
in batter and cook in like manner. 

FISH SAUCE. 
Stir in one cup of drawn butter the yolks of two eggs well 
beaten, pepper and salt, and a few sprigs of parsley; let it 
boil, and pour over the fish when ready for the table. 

ANOTHEE SAUCE FOE FISH. 

Mrs. R. P. Brown. 
Piece of butter size of two eggs ; melt and mix with it one- 
half teacupful of vinegar, two mustard spoonsful of made 
mustard, a little salt, one well beaten egg. Stir all the time, 
or it will thicken in lumps. It is best made over boiling 
water, as the heat from the stove is apt to harden the sauce. 

TUEBOT A LA CEEME. 

Mrs. Sarah Crane. 
Boil a nice fresh fish ; pick out all the bones, and season 
highly with white pepper and salt. Mix one-quarter pound 
of flour smoothly with one quart of milk ; put in five very 
small onions, a bunch of parsley, a sprig of thyme, one 
teaspoonfal of salt, and one-half teaspoonful of white pepper. 
Place over a quick fire, and stir all the time until it 
forms a thick paste, then take off and put in one-half pound 
of butter and the yolks of two eggs. Mix all together and 
pass through a sieve. Pour some of this sauce into a baking 
dish, and add a layer of fish and sauce alternately, until it is 
all used. The sauce must be on top, with bread crumbs and 
cheese. Bake in a moderate oven half an hour. 

PICKLED SALMON. 

Mrs. Geo. W. Hoglen. 
Soak salt salmon twenty-four hours, changing the water 
several times; afterward put boiling water around it (not 



VALUABLE RECIPES. 



17 



over it), and let it remain fifteen minutes, then pour on boil- 
ing vinegar, with cloves and mace added. 

LOBSTEE CEOQUETTES. 

Mrs. Jonathan Harshman. 

Chop the lobster very fine, and mix with it a little parsley, 
black pepper, salt and bread crumbs; moisten with a little 
cream. Butter added makes them less dry. Shape them 
with your hands ; roll in bread crumbs; dip in egg and fry. 



OYSTEE SOUP. 

Mrs. E. F. Stoddard. 

To three pints of oysters put three pints of water; when 
thoroughly cooked, add one pint of cream or milk, the yolks 
of four eggs, three tablespoonsful of butter, and three of flour. 

OYSTEE SOUP. 

Mrs. J. J. Patterson. 

To two half-cans of oysters add three quarts of good milk . 
let the whole come to a boil. Put into a soup tureen seven 
crackers rolled fine, salt and pepper to taste, and half pound 
of butter ; when the oysters have cooked, pour the soup over 
the crackers and serve. 

STEAMED OYSTEES. 

Drain the oysters well and turn them into a steamer over 
a pot of boiling water ; let steam for half an hour, stirring 
occasionally ; season with plenty of butter, pepper and salt. 



18 



VALUABLE RECIPES 



ESCOLLOPED OYSTERS. 

Mrs. Harvey Conover. 

Eoll crackers very fine, and cover with them the bottom of 
a baking dish previously buttered ; spread a layer of oysters 
over these crumbs ; pepper and salt them, and drop on bits of 
butter ; cover with a layer of crumbs, and thus alternate the 
layers until the dish is full, having the crumbs cover the top ; 
place in a very hot oven that it may brown nicely. It takes 
three-quarters of an hour. Xo liquid is put in the dish, not 
even the liquor of the oysters, for the butter moistens it suffi- 
ciently. 

ESCOLLOPED OYSTEES. 

Mrs. J. F. E. 

Take two half-cans of oysters ; look them over carefully to 
see that there are no pieces of shell among them. Take 
equal quantities of rolled cracker and bread crumbs ; cover 
the bottom of a well buttered dish with them ; then a layer of 
oysters sprinkled with pepj^er and salt : add a generous sup- 
ply of butter: then another layer of crumbs; and so on. mak- 
the top layer crumbs, with bits of butter through it. Pour 
over one pint of milk or water ; bake three-quarters of an 
hour: cover with a plate: when nearly done, take it off and 
let them brown. 

OYSTER PIE. 

Mrs. J. A. McMahon. 

Take a large dish, butter it, and spread a rich paste over 
the sides and around the edge, but not on the bottom. The 
oysters should be fresh and as large and fine as possible; drain 
off part of the liquor from the oysters : put them into a pan. 
and season them with pepper, salt and spice. Have ready 
the yolks of three eggs, chopped fine, and grated bread 
crumbs ; pour the oysters with as much of their liquor as you 
please, into the dish that has the paste in it; strew over them 
the chopped egg and grated bread; roll out the lid of the pie 
and put it on. crimping the edges ; bake in a quick oven. 



VALUABLE RECIPES. 



19 



OYSTEE PATTIES. 

Mrs. G. W. R. 

Line small, deep tins, with puff paste, and bake ; when 
cold, put into each, three or four oysters, and season with pep- 
per, salt, and a little butter ; bake about ten minutes. Have 
ready equal parts of water and butter, and pour over each, as 
you dish them up. 

BEOILED OYSTEES. 

Drain the oysters well and dry them with a napkin. Have 
ready a griddle, hot and well buttered ; season the oysters, 
lay them on the griddle, and brown them on both sides ; serve 
them on a hot plate with plenty of butter. 

OYSTEE FEITTEES. 

Mrs. D. A. Bradford. 
One quart of oysters ; half pint of milk ; two eggs. Open 
the oysters; strain the liquor into a pan, and add to it half 
pint of milk and the eggs well beaten ; stir in flour enough 
to make a smooth but rather thin batter; when perfectly 
free from lumps, put in the oysters. Have some beef drippings 
or butter made hot in a frying pan ; when boiling, drop in 
the batter, one or more oysters in each spoonful. Brown on 
both sides and serve in a hot dish. 

EEIED OYSTEES. 

Mrs. D. W. Stewart. 

Take large oysters ; wash and drain them ; lay on a napkin 
to dry. Have cracker flour well seasoned with salt and cay- 
enne pepper ; roll the oysters in the cracker, and fry in hot 
butter and lard in equal quantities. When there is a large 
quantity needed it is best to put them, as soon as done, into 
a tin vessel tightly covered, and place in the heater till all 
are cooked, as but few can be attended to at a time. 

OYSTEE CEOQUETTES. 
Take a can of the best oysters ; pick them over and dry in 



20 



VALUABLE RECIPES. 



a napkin ; season well with pepper and salt. Have ready the 
whites of two eggs well beaten, and some fine corn meal. 
Take one oyster at a time, dip it first into the egg, then the 
meal, and drop in a deep skillet of boiling lard. Cook a light 
brown. Serve on a hot dish. 

OYSTEE CHOWDER. 

Lewis G. Evans. 

Fry out three rashers of pickled pork in the pot you make 
the chowder; add to it three potatoes and two onions, both 
sliced; cover with water ; boil until they are nearly cooked ; 
soak two or three dozen crackers in cold water a few minutes, 
then put into the pot a half can of best oysters, one quart of 
milk and the soaked crackers. Boil all together for a few 
minutes ; season with salt, pepper, and butter. Fish Chowder 
can be made in the same way by using fresh fish instead of 
oysters. 

COVE OYSTEES. 

One heaping tablespoonful of butter; one even tablespoon- 
ful of flour ; put in a skillet and stir till a dark brown ; pour 
on the liquor of the oysters ; stir till it thickens, then put in 
oysters and let them get hot. Season with pepper and fine 
herbs ; keep well covered. 



VALUABLE RECIPES. 



21 



EULES FOE BOILING MEAT. 

All fresh meat should be put to cook in boiling water, then 
the outer part contracts and the internal juices are preserved. 

For making soup, where you want all the juices extracted, 
put on in cold water. 

All salt meat should be put on in cold water, that the salt 
may be extracted in cooking. 

In boiling meats, it is important to keep the water con- 
stantly boiling, otherwise the meat will absorb the water. 
Be careful to add boiling water, if more is needed. 

Eemove the scum when it first begins to boil. 

Allow about twenty minutes for boiling for each pound of 
fresh meat. The more gently meat boils the more tender it 
will be. 

To broil meat well, have your gridiron hot before you put 
it on. 

In roasting beef it is necessary to have a brisk fire. Baste 
often. Season well with pepper and salt. Twenty minutes 
is required for every pound of beef. 

BOILED TUEKEY. 

Stuff the turkey as for roasting. A very nice dressing is 
made by chopping half a pint of oysters and mixing them 



22 



VALUABLE RECIPES. 



with bread crumbs, butter, pepper and salt, thyme or sweet 
marjoram, and wet with milk or water. Baste about the tur- 
key a thin cloth, the inside of which has been dredged with 
flour, and put it to boil in cold water, with a spoonful of salt 
in it. Let a large turkey simmer for two and a half or three 
hours. Skim it while boiling. Serve with oyster sauce made 
by adding to a cupful of the liquor in which the turkey was 
boiled the same quantity of milk and eight oysters chopped 
fine. Season with minced parsley ; stir in a spoonful of rice 
or wheat flour wet with cold milk ; a tablespoonful of butter. 
Boil up once and pour into a tureen. 

TO EOAST A TURKEY. 

Mrs. S. Craighead. 

A turkey a year old is considered best. See that it is well 
cleansed and washed. Salt and pepper it inside. Take a 
loaf and a half of bakers stale bread for a good sized turkey ; 
rub it quite fine with your hands; have in your skillet a 
lump of butter as large as an egg (or a little more) ; cut into 
it one large white onion ; let it cook a few minutes, but not 
get brown ; then stir in your bread, one teaspoonful of salt, 
one of pepper ; let it get thoroughly heated. Put the turkey 
into a dripping pan ; salt and pepper the outside, and sprin- 
kle a little flour over it. Put about one coffee cup of water 
in the pan ; baste very frequently ; use a good, moderate 
oven ; roast about three hours, or three and a half Be sure 
to keep up an even fire. 

PLAIN, EXCELLENT STUFFING. 

Mrs. R. P. Brown. 

Take stale bread ; cut off all the crust ; rub very fine, and 
pour over it as much melted butter as will make it crumble 
in your hands; salt and pepper to taste. 

TUBKEY DRESSED WITH OYSTERS. 

Mrs. W. A. B. 

For a ten -pound turkey, take two pints of bread crumbs; 



VALUABLE RECIPES. 



23 



half a teacupful of butter cut in bits (not melted) ; one tea- 
spoonful of sweet basil, pepper and salt, and mix thoroughly. 
Rub the turkey well, inside and out, with salt and pepper; 
then fill with first a spoonful of crumbs, then a few well 
drained oysters, using half a can for the turkey. Strain the 
oyster liquor and use to baste the turkey. Cook the giblets 
in the pan and chop fine in the gravy. A fowl of this size 
will require three hours cooking in a moderate oven. 

POTATO STUFFING. 

Mrs. J. Harris. 

Take two-thirds bread and one-third boiled potatoes grated, 
butter the size of an egg, pepper, salt, one egg and a little 
ground sage. Mix thoroughly. 

APPLE STUFFING. 

Take half a pound of the pulp of tart apples, which have 
been baked or scalded ; add two ounces of bread crumbs, some 
powdered sage, a finely shred onion ; and season well with 
cayenne pepper. This is a delicious stuffing for roast geese, 
ducks, &c. 

CHESTNUT STUFFING. 

Boil the chestnuts and shell them ; then blanch them and 
boil until soft ; mash them fine and mix with a little sweet 
cream, some bread crumbs, pepper and salt. Excellent for 
roast turkey. 

BOILED CHICKEN POT PIE. 

Mrs. James Stockstill. 

Cut up a good sized chicken in all the joints ; make a rich 
crust or like soda biscuit ; have ready a smooth pot ; put in 
a layer of the chicken at the bottom ; pepper and salt ; then 
small, square pieces of dough, and then a layer of potatoes 
(quartered if large) and small pieces of butter; then another 
layer of chicken, and so on. Put a crust over the top with a 
slit cut each way, so that you can turn back and add more 



24 



VALUABLE RECIPES. 



water if necessary. Before putting it on, fill the pot with 
boiling water and cover closely ; boil with a good fire one 
hour and a half. 

CHICKEN PIE. 

Mrs. W. R. S. Ayres. 
Boil a chicken until it is tender (one a year old is best); 
peel half dozen potatoes while it is stewing. To make the 
crust, take one quart of flour ; one tablespoonful of baking pow- 
der; a little salt; half a teacupful of lard, and sufficient water 
to make a stiff dough. Eoll half the dough to the thickness 
of half an inch ; cut in strips and line the dish. Then put in 
half the chicken and half the potatoes; season with butter, 
pepper and salt ; dredge well with .flour, and put in some of 
the crust cut in small pieces. The other half of the chicken 
and potatoes, put in, with butter, salt and pepper, and dredge 
with flour as before; roll out the remainder of the dough for 
upper crust. Before putting on the cover, fill the dish with 
boiling water ; put in the oven immediately, and bake one 
hour. 

CHICKEN PIE. 

Mrs. Judge Holt. 

Stew chicken till tender ; season with one-quarter of a pound 
of butter, salt and pepper ; line the sides of pie dish with a rich 
crust ; pour in the stewed chicken, and cover loosely with a 
crust, first cutting a hole in the center, size of a small 
teacup. Have ready a can of oysters ; heat the liquor ; thick- 
en with a little flour and water, and season with salt, pepper 
and butter size of an egg. When it comes to a boil, pour it 
over the oysters, and about twenty minutes before the pie is 
done, lift the top crust and put them in. 

FEICASSEED CHICKEN 

Mrs. John A. McMahon. 

Stuff two chickens as if to boil ; put in a pot ; don't quite 
cover with water; put them on two hours before dinner. 



VALUABLE RECIPES. 



25 



Chop an onion, some parsley, and a little mace; rub a piece 
of butter twice as large as an egg with flour, and stir all in. 
Before dishing, beat the yolks of six eggs and stir in carefully ; 
cook live minutes. 

TUBKEY SCALLOP. 

Pick the meat from the bones of a cold turkey (without 
any of the skin); chop it fine. Put a layer~of bread crumbs 
on the bottom of a buttered dish ; moisten them with a little 
milk; then put in a layer of turkey with some of the filling, 
and cut small pieces of butter over the top ; sprinkle with 
pepper and salt ; then another layer of crumbs, and so on 
until the dish is nearly full ; add a little hot water to the gravy 
that was left from the turkey, and pour over it. Then take 
two eggs ; two tablespoon sful of milk ; one of melted butter ; 
a little salt ; and cracker crumbs as much as will make it thick 
enough to spread on top with a knife ; put bits of butter over 
it, and cover with a plate ; bake three-quarters of an hour. 
About ten minutes before serving remove the plate and let 
the crust brown nicely. 

TUEKEY OE CHICKEN CROQUETTES. 

Mrs. S. Gebhart. 

Mince turkey or chicken as fine as possible ; season with 
pepper, salt, a little nutmeg, and a very little onion. Take 
a large tablespoonful of butter ; two of flour; one-half glass of 
cream ; mix, boil, and stir the meat in. When cold, take a 
spoonful of the mixture and dip into the yolk of an egg; then 
in bread crumbs ; roll lightly in your hand into the 
proper shape, and fry in boiling lard deep enough to cover 
them. 

CEOQUETTES. 

Mrs. J. R. Young. 

One sweet bread ; one pound of chopped chicken ; half pound 
bread crumbs ; pour on of boiling water enough to moisten 
them ; add the yolks of two eggs ; stir over the fire till quite 



26 



VALUABLE RECIPES. 



stiff, and set away to cool. Chop three teaspoonsful of pars- 
ley, three of thyme, three of onions, one of mace, one of nut- 
meg; salt and cayenne pepper to taste; add half pound of 
butter ; then beat in the mixture' two eggs ; mix well with 
hand; shape as pears; dip in bread crumbs and egg, and fry 
in hot lard, a light brown. 

CKOQUETTES. 

Take the breast of two chickens, or as much cold, cooked 
veal; beat in a mortar; add as much ham. Add parsley, 
thyme, salt and pepper to taste. Boil a pint of new milk, 
and thicken it with a little flour. Put in the meat; boil it a 
short time ; take it out, and set it away to cool. Boll in 
grated cracker, then in the yolk of an egg, and fry. 

CUKKIED CHICKEN. 

Lewis G. Evans. 

Fry out in the pot you make the curry in, three large rash- 
ers of pickled pork, and three onions sliced ; fry until the 
onions are brown ; cut the chicken into small pieces, and slice 
three })otatoes thin ; add them to the pork and onions ; cover 
well with water; cook until the chicken is done and the 
potatoes have thickened the water ; salt to taste. Slice two 
or three more potatoes very thin ; put two tablespoon sful of 
curry powder in a tumbler, and mix with water ; add the po- 
tatoes and mixed curry powder to the stew, and boil until 
the potatoes are cooked, but not broken ; serve with rice. 
Green peas and corn are a valuable addition. The above is 
for one extra large chicken, or two of ordinary size. 

STEWED CHICKEN WITH OYSTEES. 

Mrs. J. F. E. 

Season and stew a chicken in a quart of water until very ten- 
der, but not to fall from the bones. Take it out on a hot dish 
and keep it warm ; then put into the liquor in which it was 
stewed a lump of butter the size of an egg ; mix a little flour 



VALUABLE RECIPES. 



27 



and water, smooth and make thick gravy; season well with 
pepper and salt, and let it come to a boil. Have ready a 
quart of oysters picked over, and put them in without any of 
the liquor ; stir them around, and as soon as they are cooked 
pour all over the chicken. 

TOMATO STEWED BEEF. 

Scald the tomatoes ; skin and quarter them, and sprinkle 
with salt and pepper. Bury the meat in a stew pan with 
tomatoes and add bits of butter rolled in flour; a little sugar, 
and an onion minced fine ; let cook until the meat is done and 
the tomatoes dissolved into a pulp. 

BEEFSTEAK SMOTHEBED IN ONIONS. 

Mrs. Sarah S. Crane. 

Put in the skillet a little lard, and the steak ; peel the 
onions ; slice and lay them over the meat till the skillet is full ; 
season with salt and pepper; cover it tightly and put it over 
the fire. After the juice of the onions has boiled away 
and the meat begins to fry, remove the onions, turn the meat 
to brown on the other side, then replace the onions as before. 
Be very careful that they do not burn. 

STUFFED BEEFSTEAK. 

Take a flank or round steak ; pound it and sprinkle with 
pepper and salt ; then make a plain filling and spread it on 
the meat; roll it up and tie closely. Put in a pot with a 
quart of boiling water, and a lump of butter the size of an egg. 
Boil slowly one hour, then put in a pan with the water in 
which it was boiled, and bake until nicely browned, basting 
it frequently. Dredge a little flour into the gravy, boil and 
pour over the meat. 

POUNDED BEEF. 

Boil a shin of twelve pounds of meat until it falls readily 
from the bone ; pick it to pieces ; mash gristle and all very 
fine ; pick out all the hard bits. Set the liquor away, and 



28 



VALUABLE RECIPES. 



when cool take off all the fat ; boil the liquor down to a pint 
and a half ; then return the meat to it while it is hot ; add 
what salt and pepper is needed, and any spice you choose. 
Let it boil up a few times, stirring all the while. Put it into 
a mould or deep dish to cool. Use cold, and cut in thin slices 
for tea, or warm it for breakfast. 

PBESSED BEEF. 

Mrs. G. Arnold. 

Corn a bit of briskit (thin part of the flank or the top of the 
ribs) with salt and pulverized saltpetre five days, then boil 
it gently until quite tender. Put it under a heavy weight 
or a press till perfectly cold. It is very nice for sandwiches. 

COEN BEEF PICKLE. 

Mrs. J F. Schenck. 
Ten pounds of salt; three of sugar; one-fourth of ginger; 
one-half of pulverized saltpetre; one ounce cayenne pepper; 
nine gallons of water. 

COEK BEEF. 

Mrs. J. F. Edgar. 

Take your beef, be it much or little, rub it over lightly with 
salt, and put it in either an earthen or wooden vessel ; let it 
stand two or three days, then take it out; throw away the 
liquor ; cleanse the vessel, and put it back again. Make a 
pickle of good salt that will bear up an egg; to about every 
four gallons of liquor add two pounds of sugar and two ounces 
of pulverized saltpetre ; mix well together, and i:>our over the 
meat until it is covered ; it must be kept under the brine. 

SPICED BEEF. 

Mrs. J. A. McMahon. 
For a twenty -five pound round take one and a half 
ounces of pulverized saltpetre and a handful of brown 
sugar; pound and mix thoroughly; then rub the beef 
well with the mixture. Put it into a tub as near the 



VALUABLE .RECIPES. 



29 



size of the round as you can get, and let it remain forty- 
eight hours, during which time turn and rub the beef twice. 
Then have prepared one and a half ounces of ground pepper; 
two ounces of allspice; one of cloves; and three or four good 
handsful of fine salt ; pound and mix the spice and salt, and 
rub the beef with it ; turn and rub it every day for a week, 
taking care to preserve the pickle. It will be ready for use 
in three or four weeks. 

SPICED BEEF. 

Miss Blossom Brown. 

To twenty pounds of round beef take two and a half 
pounds of suet, chopped very fine, and mixed with black 
pepper until it is almost black. Mix with this, one handful 
whole allspice, and one of whole cloves; punch holes through 
the meat and stuff with suet ; sew up in a bag very tight, and 
cover well with a brine made of four gallons of water, one 
and a half pounds of sugar, two ounces of pulverized salt- 
petre, and six pounds of common salt. It is ready for use 
in three weeks. Boil well, and when cold remove the bag 
and slice from the cut end. 

YEAL OMELET. 

Three pounds of finely chopped veal ; six rolled crackers ; 
three eggs well beaten; two large spoonsful of cream; one of 
salt; one teaspoonful of white pepper; use powdered sage, 
thyme or sweet marjoram if you like ; mix all well together ; 
form into one or two loaves ; baste with butter and water 
while baking. Bake one hour and a half. Fresh beef can 
be used in the same way. 

YEAL EOLL. 

Mrs. A. C. Clark. 

Two pounds of porksteak; three pounds of veal, chopped 
fine; ten crackers, rolled ; one tablespoonful of thyme, summer 
savory or parsley ; six eggs ; salt and butter. Mix thor- 
oughly. Bake one hour ; then spread eggs and cracker over 
it and put in to brown. 



30 



VALUABLE RECIPES. 



YEAL CUTLETS. 

Mrs. S. Craighead. 
Have a steak of first cut ; pound and season it well ; cut the 
outer edges ; then beat it into a good shape. Take one egg ; 
beat it a little ; roll the cutlet in it ; then cover thoroughly with 
rolled crackers. Have a lump of butter and lard mixed hot 
in your skillet ; put in the meat and let cook slowly ; when 
nicely browned on both sides, stir in one spoonful of flour for 
the gravy ; add a half pint of sweet milk and let it come to 
a boil ; salt and pepper, and grate a little nutmeg on it. 

YEAL CROQUETTES. 

Mrs. S. Gebhart. 

Mince veal very fine ; add one onion chopped ; mix half a cup 
of milk with one teaspoonful of flour ; piece of butter size of a 
walnut ; cook until thickened, and stir into the meat ; roll 
into balls ; dip into a beaten egg and roll in bread crumbs ; 
fry in plenty of hot lard. 

SCOLLOPED VEAL. 

Take three veal steaks ; boil until very tender ; take them 
out; save the water in which they were boiled; chop the meat 
up very fine ; put into a deep dish alternate layers of the 
meat and bread crumbs ; salt and pepper each layer ; use 
small lumps of butter. When the bowl is pretty full, add 
the liquor, of which there should be about a pint, and a tea- 
cup of milk ; a pint of bread crumbs will be about enough. 
Cold roast veal, with the stuffing and gravy, can be used in 
the same way. 

MAKBLED YEAL. 

Mrs. D. A. Bradford. 

Take some cold, roasted veal ; season with spice ; beat in a 
mortar. Skin a cold, boiled tongue ; cut up and pound it to a 
paste, adding to it nearly its weight of butter ; put some of 
the veal into a pot ; then strew in lumps of the pounded 
tongue; put in another layer of the veal, and again more 



VALUABLE RECIPES. 



31 



tongue ; press it down and pour clarified butter on top. This 
cuts very prettily, like veined marble. The dressed white 
meat of fowls may be used instead of veal. 

IEISH STEW. 

Winnie. 

Take mutton chops (one for each person) ; cover well with 
water, and let come to a boil. Pour off this and add more 
water. Take a lump of butter the size of an egg ; two table- 
spoonsful of flour; a teacupful of milk, with pepper and salt 
to taste ; also potatoes, and a small onion or two, if liked. 
Boil all till the potatoes are done. 

SWEETBEEADS. 

Parboil the sweetbreads as soon as you get them. Eemove 
the tough parts carefully. Let them lie in cold water a short 
time before using them, then have rolled crackers to rub them 
in, and broil or fry as you choose. 

SWEETBEEADS WITH TOMATOES. 

Mrs. John A. McMahon. 

Take two large parboiled sweetbreads; put them into a 
stew pan with one and a half gills of water, and season with 
salt, cayenne and black pepper to taste. Place them over a 
slow fire. Mix one large teaspoonful of browned flour with 
a small piece of butter, to which add a leaf of mace. Stir 
the butter and gravy well together. After letting them stew 
slowly for half an hour, set the stew pan into a quick oven, 
and when the sweetbreads are nicely browned, place them 
on a dish. Pour the gravy into a half a pint of stewed to- 
matoes thickened with one dessert-spoonful of flour and a 
small piece of butter, an 9! seasoned with salt and pepper ; strain 
it through a small wire sieve into the stew pan ; let it come to 
a boil and stir until done, then pour it over the sweetbreads 
and send it to the table hot. 



32 



VALUABLE RECIPES. 



SWEETBEEADS WITH MUSHEOOMS. 

Parboil sweetbreads, allowing eight medium ones to a can 
of mushrooms. Cut the sweetbreads about half an inch 
square ; stew until tender. Slice mushrooms and stew in the 
liquor for one hour, then add to the sweetbreads a coffee cup 
of cream, pepper and salt, and a tablespoonful of butter. Just 
before serving throw quickly in, two tablespoonsful of Madeira 
wine. 

Sweetbreads broiled, and served with a dressing of green 
peas, make a very nice dish. 

FEIED LIVER 

Mrs. G. 

Cut the liver in pieces an inch thick; steam fifteen minutes; 
have frying some slices of pickled pork; when done take out 
the pork and fry the liver in the hot grease a nice brown ; add 
a little flour and water to the gravy, cooking a few minutes ; 
pour over the meat, and serve; pepper and salt to taste. 

MOCK TEEEAPIX. 

Half a calf's liver, seasoned and fried brown ; hash it, not 
very fine, and dredge it thickly with flour. Take one tea- 
spoonful of mixed mustard; a pinch of cayenne pepper; two 
hard boiled eggs, chopped fine ; a piece of butter the size of an 
egg ; one teacupful of water ; and boil together a minute or 
two. 

DEIED LIT EE. 

Mrs. W. A. B. 

Allow a beef's liver to remain in corn beef brine for ten 
days. Hang it up ten days to dry. Slice thin and broil or 
fry in butter. 

BOILED HAM. 

Mrs. P. P. Lowe. 

Scrape off the outside gently; soak in cold water for three 
hours, if the ham is small, or over night if it is large. Take 



VALUABLE RECIPES. 



33 



the ham from the water ; wipe it dry, and place it in a boiler 
large enough to hold it without bending, and cover with cold 
water. Throw in six cloves, four small onions, and a hand- 
ful of parsley; boil gently four hours, for a medium sized 
ham. When boiled, take out and trim; removing the rind 
and the small bone at the large end, by breaking it off care- 
fully without tearing the meat. After the ham is trimmed, 
put it in the oven for from one-half to an hour, basting it fre- 
quently. 

BAKED HAM. 

# 

A ham of 16 pounds to be boiled three hours slowly ; then 
skin, and in the fat rub half a pound of brown sugar ; pour 
over it a gill of wine and cover with bread crumbs. Bake for 
two hours, basting with wine. 

HAM SANDWICHES. 

Mrs. J. W. S. 

Chop fine some cold dressed ham, and mix with it a teaspoon- 
ful of chopped pickle, one of mustard, and a little pepper. 
Beat about half a pound of butter to a cream, and then add 
the ham and seasoning. Spread on thin slices of bread and 
place between them bits of cold roast beef, mutton, chick- 
en or quail. 

TBAYELING LUNCH. 

Miss Hattie Brown. 

Sardines chopped fine; also a little ham; a small quantity 
of chopped pickles; mix with mustard, pepper, catsup, salt 
and vinegar ; spread between bread nicely buttered. To be 
like jelly cake, cut in slices crossways. Will keep fresh some 
time. 

SANDWICHES. 

Mrs. Rebecca Buck. 

Eub one tablespoonful of mustard into one-half pound of 
sweet butter ; spread on thin slices of bread ; cut boiled ham 
very thin, and place in between two pieces of the bread. 



34 



VALUABLE RECIPES. 



HASH. 

Take cold beef of any kind ; cut very fine ; then take 
about one-third mashed potatoes; warm, season and pound 
altogether in a stone crock ; cut in slices and brown in butter. 

CRACKER HASH. 

Mrs. D. W. S. 

To one pound of cooked beef chopped fine, take seven 
crackers (rolled). Fir$t cook the meat in a little water a few 
minutes, seasoning with salt and pepper ; then stir into the 
crackers and pour all into a pudding dish ; if too dry, add a 
little water. Take a piece of butter size of a walnut and cut 
in small pieces over the top of the dish. Bake about twenty 
minutes, or until quite brown; serve in the same dish. 

HAM BALLS. 

Beat together two eggs and a half cupful of bread crumbs ; 
chop fine some bits of boiled ham, and mix with them; make 
into balls and fry a nice brown. 

FRIED PATTIES. 

Mince a little cold veal and ham, allowing one-third ham 
to two-thirds veal; add an egg boiled hard and chopped fine ? 
and a seasoning of pounded mace, salt, pepper and lemon 
peel ; moisten with a little gravy or cream. Make a good 
puff paste; roll rather thin and cut into round or square 
pieces ; put the mince between two of them, pinch the edges 
to keep in the gravy and fry a light brown. They may also 
be baked in patty pans ; in that case they should be brushed 
over with the yolk of an egg before they are put in the oven. 

SCRAMBLED EGGS WITH BEEF. 

Chip dried beef very fine ; put equal parts of lard and but- 
ter in a skillet; when hot put in the beef; heat up a few min- 



VALUABLE RECIPES. 



35 



utes, stirring to keep from burning ; break up some eggs in a 
bowl ; season and stir in. It will require but a few minutes' 
cooking. 

OMELETTE, OE FBENCH EGG- CAKE. 

E. C. 

Beat up thoroughly six eggs ; a teaspoonful of sweet cream 
or milk, and a little salt. Fry in a pan in which there is one- 
half ounce of melted butter, over a quick fire. In order that 
the omelette may remain soft and juicy, it is necessary that 
the pan should be hot before the eggs are poured in. During 
the frying move the pan continually to and fro, so that what 
is below may always come on top again. Continue this until 
there is a cake formed, then let it remain still a moment to 
give it color. Turn out on a dish and serve immediately. 

FBENCH OMELETTE. 

One quart of milk ; one pint of bread crumbs ; five eggs ; one 
tablespoonful of flour; one onion, chopped fine; chopped pars- 
ley; season with pepper and salt. Have butter melted in a 
frying pan; when the omelette is brown, turn it over. 
Double it when served. 



36 



VALUABLE RECIPES. 











SJOJCES JUSTE CATSUPS e 











DEAAVX BUTTEB (FOE SAUCE). 

Mrs. R. P. Brown. 
One-quarter pound of butter ; rub with it two teaspoonsful 
of flour. When well mixed, put in a sauce pan. with one 
tablespoonful of water and a little salt. Cover it and set the 
sauce pan in a larger one of boiling water. Shake it con- 
stantly till completely melted and beginning to boil. If the 
pan containing the butter be set on coals, it will oil the butter 
and spoil it. A great variety of sauces, which are excellent 
to eat with fish, poultry or boiled meats, can be made by add- 
ing different herbs to melted butter. 

CUBBY POWDER, 

FOR GRAVIES FOR DUCKS AND OTHER MEATS. 

Mrs. D. W. S. 

Mix an ounce of ginger; one of mustard; one of black 
pepper ; three of coriander seed ; three of tumeric : quarter of 
an ounce of cayenne pepper; half an ounce of cardamom; half 
an ounce of cumin seed and cinnamon. Pound the whole 
very fine; sift and keep it in a bottle corked tight. 

CELERY SAUCE. 

As this sauce is to be used for boiled chicken or turkey, 
put a good handful of celery tied up in a bunch into the pot 



VALUABLE RECIPES. 



37 



with the fowl. When quite soft take it out; chop it fine, and 
mix with rich drawn butter and some of the water in which 
it was boiled. Season with pepper and salt, and stew all 
together. 

TOMATO CATSUP. 

Miss Perrine. 

Take one gallon of strained tomatoes ; four tablespoon sful 
of salt; one and a half of allspice; three of mustard; eight 
pods of red pepper. Grind the articles fine. Simmer slowly 
in strong vinegar three or four hours, then strain through 
a hair sieve, and bottle. Enough vinegar should be used to 
have half a gallon of liquor when the process is over. 

TOMATO CATSUP. 

Mrs. H. L. Brown. 
Cut up ripe tomatoes; boil soft and strain; put them on 
again and boil half down. Then to every three and a half 
gallons of juice put twelve tablespoonsful of salt; six of pejjper ; 
one of allspice ; one of mustard ; one of mace ; one-half of 
cloves ; one of ginger ; six small pods of red pepper, chopj)ed 
fir.e ; boil hard one hour. 

TOMATO CATSUP. 

Mrs. E. F. S. 

To one and a half bushels of tomatoes use the following 
spices : Three papers of cloves ; two of allspice ; a little 
cayenne pepper, and plenty of black pepper and salt, and a 
pint of vinegar to each gallon. Tie up a few onions in a bag 
and boil with the catsup. Boil half down. 

COLD TOMATO CATSUP. 

Mrs. Bierce. 

One-half peck tomatoes, run through a sieve; one teacup- 
ful of salt; one of mustard seed; six red peppers; three 
tablespoonsful of pepper; one-halt gallon of vinegar; piece 
of horseradish ; one teacupful of nasturtions ; half a cup of 
celery seed. Do not cook, but seal tight in bottles. 



3R 



VALUABLE RECIPES. 



TOMATO MUSTARD. 

Take one peck of tomatoes ; cut them into a porcelain 
kettle ; boil until soft ; rub through a sieve ; put the pulp 
back in the kettle, and boil until quite thick. Take one tea- 
spoonful of cayenne pepper ; one of white ; half a one of 
cloves ; two of mustard ; one tablespoon ful of salt. Let all 
boil together, a few minutes, then stir in half a pint of vine- 
gar. When cool, bottle and cork tightly. 

FOE MIXING MUSTARD. 

Mrs. L. Moore. 

Three teaspoonsful good mustard ; one teaspoonful salt ; 
half teaspoonful pepper ; two tablespoonsful brown sugar, 
rolled ; mix with hot vinegar. Better after the first day. 

MIXED MUSTARD. 

Two tablespoonsful of dry mustard; one teaspoonful of 
salt ; one teaspoonful of brown sugar. Mix to a thick paste, 
with oil, and then to a proper consistency, with vinegar. 
Let stand twenty -four hours before using. 

CUCUMBER CATSUP. 

Mrs. William Bomberger. 

Take three dozen large cucumbers ; three white onions ; 
grate all to a pulp ; drain through a sieve, several hours ; add 
to the pulp, salt, pepper, and good vinegar. Seal up in bottles. 

WALNUT CATSUP. 

Mrs. E. 

Take young, tender walnuts ; prick them and place in a 
jar with sufficient water to cover them ; add a handful of salt 
to every twenty-five walnuts. Stir them twice a day for 
fourteen days; drain oif the liquor into a kettle; cover the 
walnuts with boiling vinegar ; crush them to a pulp, and strain 
through a cullender into the juice. For every quart, take 
two ounces each of white pepper and ginger, and one each of 



VALUABLE RECIPES. 



30 



cloves and grated nutmeg ; a pinch of cayenne pepper ; a 
small onion, minced fine, and a teaspoonful of celery seed 
tied in muslin. Boil all together for one hour. When cold, 
bottle. 

MTJSHBOOM CATSUP. 

Put the mushrooms in layers, with salt sprinkled over each 
layer. Let them stand four days. Then mash them fine, 
and to every quart add two-thirds of a teaspoonful of black 
pepper, and boil in a stone jar, set in boiling water, two 
hours. Strain without squeezing; boil the liquor; let it 
stand to cool and settle. Then bottle and cork tight, and set 
in a cool place. 

WILD PLUM CATSUP. 

Mrs. Admiral Schenck. 

To ten pounds of plums take five pounds sugar. Boil, 
mash and strain the fruit; and to every quart of juice add 
rather more than one-half pint of vinegar ; add cinnamon, 
cloves and nutmegs ; boil fifteen minutes and put into bottles. 

GOOSEBEEEY CATSUP. 

Mrs. E. Rohrer. 

To five pounds of berries put two and a half pounds of su- 
gar ; boil down as thick as apple butter ; add cinnamon and 
cloves to taste ; a pinch of salt; one pint of vinegar; strain 
through a hair sieve. 

CUEEANT CATSUP. 

Mrs. John Day. 

Two quarts of currant juice; three pounds of sugar; one 
pint of vinegar ; one tablespoonful each of cinnamon, cloves, 
pepper, allspice and nutmeg ; boil twenty minutes. 

GEAPE CATSUP. 

Mrs. J. D. Loomis. 
Ten pints of grapes ; two pounds of sugar ; one pint of 
vinegar; one ounce cloves; one ounce cinnamon. Put the 



40 



VALUABLE RECIPES. 



vinegar and sugar together ; boil fifteen minutes ; then squeeze 
the pulps of the grapes out of the skin and boil a few min- 
utes ; then warm the palps and rub the seeds out in a cullen- 
der; put the skins and pulps together and add them to the 
vinegar and sugar ; boil the whole twenty minutes. 

CHILI SAUCE. 

Mrs. R. P. Brown. 
Six good sized onions ; twelve green peppers ; three dozen 
ripe tomatoes peeled and chopped ; three or four tablespoons- 
ful of fine salt. Stew all together gently several hours, until 
soft, and begin to thicken ; seal hot. 

CELEEY YINEGAE. 

Pound two large spoonsful of celery seed fine ; put it in a 
quart .bottle and fill up with sharp vinegar ; it must be closely 
corked. The same steeped in brandy is nice for flavoring 
soups. 

CELEEY SOY. 

Mrs. J. Morehead. 

One peck of tomatoes boiled ; one teacup of salt; one-half 
teacup of fine white pepper ; one teaspoonful cayenne pepper ; 
four onions chopped fine; one pound sugar. Boil one 
hour, and just before removing from the fire add a quart of 
good, sharp vinegar. When cold, add a half cup of celery 
seed, rolled ; two tablespoonsful ground cloves and allspice. 
Let stand one night ; then press through a sieve and bottle 
closely. 

TO KEEP HOESE EADISH 

All winter; have a quantity grated while the root is in per- 
fection ; put in bottles ; fill up with strong vinegar ; and keep 
tightly corked. 



VALUABLE RECIPES. 



41 



Endeavor to have your vegetables as fresh as possible. 
Wash them thoroughly. Cut out all the decayed parts, and 
lay them in cold water until you are ready to use them. 

Yegetables should be put on to cook in boiling water and 
salt. Never let them stand after coming off the fire ; put 
them instantly into a cullender, over a pot of boiling water, if 
you have to keep them back for dinner. 

Peas, beans and asparagus, if young, will cook in twenty- 
five or thirty minutes. They should be boiled in a good deal 
of salt water. 

Cauliflower should be wrapped in a cloth, when boiled, and 
served with rich drawn butter. 

Potato water is thought to be unhealthy; therefore do not 
boil potatoes in soup, but in another vessel, and add them to 
it when nearly cooked. 

BAKED TOMATOES. 

Fill a deep pan (as many as will set on the bottom) with 
ripe tomatoes ; round out a hole in the center of each and 
fill up with bread crumbs, butter, salt, pepper and a little 
sugar. Put a teacupful of water in the pan to prevent them 
from burning. Bake brown, and send to the table hot. 



42 



VALUABLE RECIPES. 



BROILED TOMATOES. 

Take smooth, flat tomatoes ; wipe and set them on a grid- 
iron ; with the stem side down ; over live coals. When this 
is brown, turn them and let cook until quite hot through ; 
place them on a hot dish. To be dressed, when eaten, with 
butter, pepper and salt. 

SCALLOPED TOMATOES. 

Put alternate layers of sliced tomatoes and bread crumbs 
into a bread pan. Season with sliced onion, butter, pepper 
and salt ; and bake for one hour. 

FRIED TOMATOES. 

Slice tomatoes quite thick ; pepper and salt them ; roll in 
flour ; and fry in equal parts of butter and lard. Put them in a 
dish to be served ; keeping very hot. A little flour and but- 
ter mixed ; stir into the skillet with a cup of milk ; boil until 
well thickened ; pour over the tomatoes. 

SLICED TOMATOES. 

Scald ripe tomatoes ; let them stand in cold water fifteen 
minutes ; then take off the skin and slice in a dish garnished 
with sweet peppers. 

TOMATO SALAD. 
Slice tomatoes and serve with mayonnaise salad dressing. 

STEWED CORN. 

Kate P. Brown. 

Cut the corn from the cobs ; boil the cobs ten or fifteen 
minutes ; then take them out and put the corn into the same 
water. When it is tender, put in some milk; season with 
butter, pepper and salt. Just before serving stir in beaten 
eggs ; allowing three eggs to a dozen %ars_ of corn ; one pint 
of milk to a quart of corn. 



VALUABLE RECIPES. 



43 



SUCCOTASH. 

Kate P. Brown. 

Put Lima beans on to boil, soon after breakfast; let them 
get well done. Have the corn boiling in a separate pot. When 
done, cut the corn off the cobs and have twice as much corn 
as beans ; put the corn with the beans and let them boil. Just 
before serving, put in a little butter, pepper and salt. 

GREEN CORN PUDDING. 

Mrs. James Stockstill. 
Four ears of green corn cut down fine; two eggs; one pint 
of milk ; butter size of an egg ; three tablespoonsful of flour ; 
salt and pepper ; beat well together ; bake one hour ; to be 
served as a vegetable. 

COEN OYSTERS. 

To one quart of grated corn add three eggs, and three or four 
grated crackers ; beat well, and season with salt and pepper ; 
fry in butter or lard. If the corn is young and juicy, more 
crackers may be needed ; drop in the pan with a spoon. 

CORN FRITTERS. 

Mrs. P. P. Lowe. 

One dozen ears of corn when it first comes, or a half dozen 
ears after it is grown. Cut the grains down the middle of 
each row, and cut carefully off the cob. If the grains are 
large, chop them a little with the chopping knife after they 
are cut off. Add to the corn and mix well the yolks of two 
eggs ; one half cup of sweet milk ; a lump of butter the size of 
a walnut ; a pinch of salt, pepper, and a small cup of flour; 
lastly, beat to a stiff froth the whites of the eggs. Fry a nice 
brown on both sides, in a skillet with fresh lard, and serve 
hot. 

BOILED ONIONS. 
Boil in four waters and drain off; pick to pieces with a fork 



44 



VALUABLE RECIPES. 



as they cook. Mix a little flour and butter together, and put 
in two tablespoonsful of warm milk; boil and pour over the 
onions ; season well. 

BOILED TURNIPS. 

Mrs. McM. 

Boil turnips in a good deal of salt water ; when soft, drain 
off the water and put them in a skillet with cream and but- 
ter, and let them simmer. 

GREEN PEAS. 

Kate P. Brown. 

Put the hulls in a pot ; cover them with water and boil thor- 
oughly ; then strain and put the peas in the same water and 
let boil until tender. When ready to serve j>ut in some but- 
ter and pepper, a pinch of salt, and the least bit of sugar. 

FRICASSEED PEAS. 

Mrs. Eliza Pierce. 

Put the peas in a pot ; boil till soft; season with salt, pep- 
per and a cup of milk ; a small cup of butter ; a tablespoon- 
ful of flour in the milk. When ready to serve, add the yolks 
of two eggs in a cup of milk or cream. 

STRING BEANS. 

Get them young and crispy; break off both ends and string 
them; break in halves, and boil in water with a little salt 
until tender; drain free from water and season with pepper; 
add butter and a spoonful of cream or milk, and boil a few 
minutes. 

COOKING BEANS. 

From Moore's Rural New Yorker. 
If, my dear Rural, you ever should wish 
For breakfast or dinner a tempting dish 
Of the beans so famous in Boston town, 
You must read the rules I here lay down : 
When the sun has set in golden light, 
And around you fall the shades of night, 



VALUABLE RECIPES. 



45 



A large, deep dish you first prepare ; 

A quart of beans select with care ; 

And pick them over, until you find 

ZSTot a speck or a moat is left behind. 

A lot of cold water on them pour 

'Till every bean is covered o'er, 

And they seem to your poetic eye 

Like pearls in the depth of the sea to lie; 

Here, if you please you may let them stay 

'Till just after breakfast the very next day, 

When a parboiling process must be gone through 

(I mean for the "beans, and not for you ;) 

Then, if in the pantry, there still should be 

That bean pot, so famous in history, 

With all due deference, bring it out, 

And, if there's a skimmer lying about, 

Skim half of the beans from the boiling pan 

Into the bean pot as fast as you can ; 

Then turn to Biddy and calmly tell her 

To take a huge knife and go to the cellar ; 

For you must have, like Shylock of old, 

" A pound of flesh, - ' ere your beans grow cold ; 

But very unlike that ancient Jew, 

Nothing but pork will do for you. 

Then tell once more your maiden fair, 

In the choice of the piece to take great care, 

For a streak of fat and a streak of lean 

Will give the right flavor to every bean ! 

This you must wash, and rinse, and score, 

Put into the pot and round it pour 

The rest, till the view presented seems 

Like an island of pork in an ocean of beans ; 

Pour on boiling hot water enough to cover 

The tops of the beans completely over, 

Shove into the oven and bake till done, 

And the triumph of Yankee cookery's won ! 



46 



VALUABLE RECIPES. 



BAKED BEANS. 

Mrs. A. C. Coburn. 

Three pints of beans and half a pound of salt pork ; put 
beans to soak over night ; next morning put them in a vessel 
with a gallon of soft water and half a teaspoonful of soda ; 
let simmer slowly until thoroughly swelled, but not bursted ; 
then lift them out with a perforated skimmer, into a pan with 
clear hot water. Set them on the stove where they will keep 
hot but not boil; then pour boiling water over the pork; 
scrape the rind and score it ; lay it in a flat stone crock kept 
for that purpose; put the beans in all around it; add one table- 
spoonful of butter, and two of molasses; fill up with boiling 
water ; bake four or five hours. 

TO COOK ASPAEAGUS. 

Mrs. James Stockstill. 
Cut off all the tough parts and lay the bunches in a pan ; 
cover with boiling water and let them cook slowly half an 
hour. Ten minutes before they are done, add a little salt. 
Have ready two or three slices of toasted bread. Butter well, 
and put a tablespoonful or two of liquor over it ; take the 
asparagus up carefully and lay it on the toast ; mix a piece 
of butter thoroughly with a little flour; add pepper and salt, 
and stir into the liquor and pour over the asparagus. 

NEW POTATOES. 
Scrape and wash new potatoes ; put in a sauce pan with 
hot water; when done pour off the water; set them on top of 
the stove a few minutes to steam ; put in a lump of butter 
size of an egg; two tablespoon sful of cream; season with 
salt and pepper; boil a few minutes. Shake the pan to keep 
them from burning. 

STEWED POTATOES. 
Boil the potatoes and cut into thin slices; make a dressing 
by mixing one tablespoonful of melted butter with a little flour 



VALUABLE RECIPES. 



47 



and a cupful of cream ; add the yolk of an egg and a little 
chopped parsley. Stir up with potatoes and serve immedi- 
ately. 

POTATO BALLS. 

Mrs. R. P. Brown. 

Mix mashed potatoes with the yolk of an egg; roll into 
balls, and flour them; or cover with egg and bread crumbs. 
Fry them in clean drippings or brown in a dutch oven. 

POTATO PUFFS. 

Mrs. W. A. Phelps. 
Take two cupsful of mashed potatoes, and stir in two 
tablespoonsful of melted butter; beating to a white cream 
before adding any thing else. Then put with this two eggs 
whipped very light, and a teacupful of cream or milk ; salt- 
ing to taste. Beat all well ; pour into a deep dish ; and bake 
in a quick oven until brown. 

POTATO FKITTERS. 
One cupful of mashed potatoes; two eggs; one half pint of 
milk ; one tablespoonful of flour, and lump of butter. Drop 
in boiling lard. 

POTATO CBOQUETTES. 

Miss Hotchkiss. 

Take six potatoes; peel, and cut in small pieces; cover 
with boiling water ; when soft, strain off the water, and 
pass through a cullender; mix three eggs (one at a time), 
with the potatoes ; add two tablespoonsful of bread crumbs 
and a little salt; place all over the fire, and stir constantly. 
When thoroughly mixed, take oif the fire, and set to cool. Boll 
into balls, and fry in hot lard. 

SABATOGA POTATOES. 

Mrs. D. W. S. 

Take four large potatoes (new ones are best) ; pare, and cut 
into thin slices on a slaw cutter; put them into saltwater, 



48 



VALUABLE RECIPES. 



and let stand while breakfast is preparing. Then have ready 
a skillet of boiling lard. Take a handful of the potatoes, 
squeeze the water from them, and dry in a napkin ; separate 
the slices and drop into the lard, being careful that the pieces 
do not adhere to each other. Stir with a fork till they are a 
light brown color. Take them out with a wire spoon, and 
drain well before putting into the dish. Do not put more 
than a handful into the lard at a time. Do not cover the 
dish when served. 

CABBAGE A LA C ATJLIFLO WEB . 

Mis. R. P. Brown. 

Cut the cabbage fine, as for slaw ; put it into a stew pan ; 
cover with water, and keep closely covered ; Avhen tender, 
drain off the water; put in a small piece of butter with a 
little salt ; one half a cup of cream, or one cup of milk. Leave 
on the stove a few minutes, before serving. 

CBEAM CABBAGE. 

Mrs. Chai-les Spinning. 
Beat together the yolks of two eggs; one half cup of sugar ; 
one half cup of vinegar ; a piece of butter the size of an egg ; 
salt, and a little cayenne pepper. Put the mixture in a sauce 
pan, and stir until it boils; then stir in one cup of cream. 
Let it boil. Pour it over the cabbage while hot. 

STEAMED BICE. 
One large cup of rice ; pick it over and wash thoroughly and 
drain; put it in a bucket and cover closely; set in boiling 
water ; don't stir while cooking. Steam till soft. Season and 
eat while warm with cream. 

BOILED BICE. 

Mrs. W. R. S. Ayres. 

Take one cup of rice ; half a pint of water, and put on to 
boil ; when the rice has absorbed the water, put in one pint 
of sweet milk, and let boil three-quarters of an hour; don't 
stir while cooking. 



VALUABLE RECIPES. 



49 



EICE CEOQUETTES. 

Take cold boiled rice ; add three eggs, with sugar and lemon 
peel to your taste. Make into oval balls .; rub with bread 
crumbs, and dip them in beaten egg. Fry in butter; when 
done, sprinkle sugar over them. 

FEIED EGG PLANT. 
Cut in slices and lay in salt and water for one or two hours ; 
wipe dry and season with pepper and salt; dip the slices 
into yolk of egg and grated bread crumbs. Fry in butter 
till brown. 

TO COOK EGG PLANTS. 

Hattie B. Brown. 

Slice, pare and parboil; mash, and season with butter, salt 
and pepper ; one egg to a plant ; about two tablespoonsful of 
flour; milk enough to make a batter. Drop a spoonful at a 
time into hot lard, and fry like fritters. 

STUFFED EGG PLANT. 

Mrs. S. Craighead. 

Take a full grown egg plant; cut it in two, lengthwise; 
take all the inside out (leaving the skin about half an inch 
thick) ; chop it quite fine ; mix with it about as much bread 
crumbs as you have of egg plant ; salt and pepper to taste ; 
one teaspoonful of sugar. Have ready a tablespoonful of 
butter in a skillet, and, when hot, put in the mixture, and let 
it cook about ten minutes, stirring it occasionally. Then re- 
turn it to the shells ; put in the oven and bake about one half 
hour. Serve in the shells. 

OYSTEE PLANT. 

Mrs. Geo. L. Phillips. 
Wash and scrape ; cover with water and a little salt. 
When tender, pour off the water ; chop then up immediately, 
or they will turn black ; put into a kettle ; add half a pint of 
cream; one teaspoonful of flour; a lump of butter. Pour 
over and let come to a boil. 



50 



VALUABLE RECIPES. 



FRIED OYSTEE PLANT. 

Parboil oyster plant; scrape off the outside ; cut it in slices ; 
dip it into beaten egg and fine bread crumbs ; fry in hot lard. 

FRIED OYSTER PLAXT, XO. 2. 

Scrape the roots, and boil in water, with a little salt, until 
tender ; drain and mash them ; put in a small lump of butter 
and one egg ; season with pepper and salt ; add flour enough 
to make them stick together. Make into cakes, and fry, in 
butter. 

BOILED HUBBARD SQUASH. 

Mrs. Evans. 

Skin, and cut up in long slices ; put in a pot, with points 
down ; boil till tender; pour off water, and drain ; mash, with 
butter and salt. 

BAKED SQUASH. 

Cut in squares, leaving on the rind, and bake in the oven 
like sweet potatoes. 

SPIXACH. 

E. C. B. 

After being carefully washed, stuff it into a sauce pan, 
without any water; sprinkle over a little salt, and cover 
closely; shake occasionally while cooking. When tender, 
drain it, and serve with drawn butter. 

GREEXS. 

Boil beet tops, turnip tops, spinach, cabbage sprouts, poke 
sprouts, dandelion, and lamb's quarters, in salted water, until 
they are tender ; drain in a cullender, pressing hard. Serve 
them, garnished with hard boiled eggs, cut in slices. 

BROILED MUSHROOMS. 

Cut off the stems and peel off the skins of the mushrooms ; 
put them on the gridiron, hollow side up ; put a little butter, 
pepper and salt, on each ; cook over hot coals, a few minutes ; 
do not turn. Serve hot, with a little more butter. 



VALUABLE RECIPES. 



51 



STEWED MUSHROOMS. 

Prepare as above ; put them in a stew pan, with a little 
water and salt ; simmer slowly half an hour ; add butter, a 
little flour, pepper, and two tablespoonsful of cream. Boil 
up once, and serve on toast. 

MACARONI, AS A VEGETABLE. 

Mrs. R. P. Brown. 
Simmer one half pound of macaroni, in plenty of water, till 
tender, but not broken ; strain off the water. Take the yolks 
of five, and the whites of two eggs ; . one half pint of cream ; 
white meat and ham, chopped very fine ; three spoonsful of 
grated cheese ; season with salt and pepper; heat all together, 
stirring constantly. Mix with the macaroni ; put in a but- 
tered mould, and steam one hour. It is quite as good baked. 

BAKED MACARONI. 
Boil half a pound of macaroni, until quite soft; put it into 
a vegetable dish, with a little mustard, pepper and salt, a 
small piece of butter, and some grated cheese. Bake ten or 
fifteen minutes. 



52 



VAULABLE RECIPES. 



CHICKEX SALAD. 

Miss L. 

Eight eggs ; one pint of vinegar ; one-half pound of butter ; 
three tablespoonsful of olive oil; sixteen teaspoonsful of 
made mustard ; one teaspoonful, each, of red and black pep- 
per. Beat the eggs very light ; stir in a tablespoonful of 
salt ; add one half pint of vinegar ; one half pound of 
melted butter; set the jar in a pot of boiling water; stir well 
till cooked to a good thickness ; take off the fire, and stir in 
the rest of the vinegar : then add the pepper, mustard, and 
oil. This quantity is sufficient for three chickens, or one 
turkey. After boiling the chickens, chop up, not too line : 
take equal quantities of celery and chicken ; put in cabbage, 
if you like it. 

CHICKEX SALAD. 

Mrs. G. L. Phillips. 
For one chicken, use six eggs, and twice as much celery as 
chicken. Beat the eggs separately ; one heaping teaspoonful 
of mustard, in yolks ; one and a half cups of vinegar ; one 
large spoonful of sugar: lump of butter the size of an egg: 
a little cayenne pepper. Cook the dressing same as custard. 
Save a little for the top. 



VALUABLE RECIPES. 



53 



MAYONNAISE SALAD DEESSING. 

Mrs. E. F. Stoddard. 
Into the yolk of one raw egg, stir all the olive oil it will 
hold; if dropped in very slowly, half a pint of oil can be 
used; season with cayenne pepper, salt and mustard. 

CHICKEN SALAD. 

Mrs. R. R. Dickey. 
To one pint of choj^ped chicken take one pint of chopped 
celer} r ; a heaping teaspoonful of mustard ; one and a half 
teacupsful of vinegar ; one tablespoonful of sugar, and one of 
melted butter; five eggs beaten separately; a pinch of cayenne 
pepper; salt to taste. Mix sugar, vinegar, mustard and eggs 
together and scald the dressing as you would float. One 
large chicken will fill a pint cup. 

SALAD DEESSING. 

Mrs. G. L. Phillips. 
One teacupful of vinegar ; put it on to boil ; yolks of three 
eggs beaten with a desertspoonful of flour; six mustard- 
spoonsful of mixed mustard; a pinch of cayenne pej)per; 
three tablespoonsful of white sugar ; and three of salad oil ; 
two teaspoonsful of salt. Beat all together and let cook until 
it thickens ; stirring all the time. 

SALAD DEESSING. 

Mrs. J. H. Pierce. 

Eub till smooth the yolks of five hard boiled eggs ; add five 
tablespoonsful of rich, sour cream, thick enough to heap upon 
the spoon ; season with salt, pepper, plenty of mustard, and 
but little vinegar. Serve upon lettuce alone ; or add cold 
chicken, or any delicate meat or fish cut small. 

MUSTAED CABBAGE. 

Mrs. A. F. Payne. 

Beat one egg with a tablespoonful of sugar; mix one tea- 



54 



VALUABLE RECIPES. 



spoonful of mustard in one half teacupful of vinegar; add this 
to the egg and sugar and boil until it is quite thick, stirring 
all the time ; pour while hot over finely cut cabbage, pre- 
viously salted. 

LETTUCE SALAD. 

Mrs. A. L. Stout. 

Cut two bunches of lettuce ; two tabkspoonsful of mustard ; 
two of catsup ; one of horseradish. Mix with yolks of two 
eggs; and butter the size of an egg; a little vinegar; chop 
the whites of the eggs, and mix all together. 

CELERY SALAD. 

Mrs. J. R. Young. 

One head of cabbage ; three bunches of celery ; chopped 
very fine. Take one teacupful of vinegar; a lump of butter 
the size of an egg; yolks of two eggs ; one teaspoonful mus- 
tard ; one of salt; a pinch of cayenne pepper; two tea- 
spoonsful of sugar. Mix these well ; put the mixture on 
the stove and heat until it thickens ; stir it all the time; when 
cold, add two tablespoonsful of rich, sweet cream. Pour this 
over your salad ; and if it does not make it moist enough, 
add a little cold vinegar. 

POTATO SALAD. 

Mrs. A. L. Stout. 

Take two large potatoes; boil with the skins on; boil two 
onions. When all is cold, cut the potatoes about half an inch 
square ; cut the onions very fine ; mix with them a handful 
of parsley, cut into little pieces ; also one large bunch of 
celery, chopped. Put all together ; then add pepper and salt 
and wet with about half a teacupful of vinegar. 

POTATO SALAD. 

Mrs. Cady, Indianapolis. 

Boil four potatoes ; peel and slice ; add half of a small 
onion, cut fine; two small bunches of celery, chopped fine; 



VALUABLE RECIPES. 



55 



also whites of two hard boiled eggs. The yolks mixed with 
mustard, oil, vinegar, pepper and salt to taste. 

CELERY SLAW. 

Miss Dry den. 

One half head of cabbage; one bunch of celery; two hard 
boiled eggs, all chopped fine. Mix with it two teaspoonsful of 
sugar ; two of mustard ; one-half of pepper and salt. Moisten 
with vinegar. 

COLE-SLAW. 

Mrs. Dr. McDermont. 
Put two large spoonsfuls of cream on to boil, with a wine- 
glass of vinegar; beat the yolks of three eggs, and stir in the 
cream ; let it boil a moment, then set away to cool. Chop 
fine a small sized head of cabbage, and sprinkle it with salt, 
pepper and mustard. Add the egg mixture just before 
serving. 

COLE-SLAW. 

Mrs. Wm. Craighead. 

Beat the yolks of two eggs, and half a pint of cream, or 
rich milk ; two tablespoonsfuls of sugar ; one of mustard ; 
four of vinegar; one teaspoonful celery seed; two teaspoons- 
ful salt ; a little cayenne pepper ; a piece of butter size of a 
walnut. Pour the mixture into a sauce pan ; stir constantly, 
until it boils. Chop your cabbage fine, and pour the mixture 
over while hot. Let it stand until cold, before sending to the 
table. 

DRESSING FOR HOT SLAW. 

Mrs. D. W. Iddings. 
Yolks of two eggs, well beaten ; one teaspoonful of salt 
and pepper; one tablespoonful of sugar; three of melted 
butter; four of vinegar; two of water. Let come to a boil. 
Then put in the cabbage and boil. 



56 



VALUABLE RECIPES. 











fill. 









PASTEY. 

Mrs. Eliza Pierce. 

One and a quarter pounds of flour; one pound of shorten- 
ing (two-thirds butter and one-third lard) ; wet sufficiently 
with cold water and mix with a knife ; stirring as little as 
possible. This quantity will make five pies. 

CELEBKATED PUFF PASTE. 

Mrs. Jerome Buckingham. 

One pound of flour ; one pound butter and one egg. Mix 
the flour with a lump of butter the size of an egg, and 
the egg to a very stiff paste with cold water ; knead well 
for ten or fifteen minutes; divide- the butter into six equal 
parts ; squeeze the buttermilk all out of the butter ; roll the 
paste and spread on one part of the butter, dredging it with 
flour ; repeat until all the butter is rolled in. 

PASTEY. 

Mrs. James Turpin. 
One pound of flour ; one half pound of lard ; one quarter 
pound of butter. Eub lard and flour well together; add 
water sufficient to make a dough ; and roll out into a thin 
sheet. Spread all the butter over it. Eoll up the paste into 
close folds as you would a sheet of music; fold over once, 
and roll lightly. This quantity will make three pies. 



VALUABLE RECIPES. 



57 



PLAIN PIE CKTJST. 

Mrs. H. Strong. 

Three cups of flour; one cup of shortening; rub lightly 
through the flour ; wet with cold water; mould it as little as 
possible. This makes crust for two pies. 

TO ICE PIES. 

White of one egg to one pie ; beat up and spread on top 
crust with a feather, after the pie is a little cool. Then spread 
sugar on with a knife dipped in hot water ; repeat several 
times. Set in a cool oven to dry. 

PLAIN PASTEY. 

Mrs. James Stockstill. 

To one quart of flour; one half teaspoonful of salt and two 
tablespoonsful of butter or lard. Eub lightly through the 
flour (it is better to use a spoon) ; then add only enough 
water to moisten. Take out on the board and roll very thin 
without kneading it ; spread with butter in bits ; sprinkle 
with flour and fold evenly and square. If you desire, it can 
be rolled a second time. Before putting the top crust on the 
pie, wet with milk ; it improves the appearance. 

POTATO PASTE. 

Boil and mash ten potatoes ; add a teaspoonful of salt ; a 
large spoonful of butter, and one half cup of milk or cream ; 
then stiffen with flour until it can be rolled out. This is nice 
for pot-pie or apple dumplings. 

BAKED APPLE DUMPLINGS. 

Pare, quarter and core the apples ; put one tablespoonful of 
baking powder in one quart of flour ; one teacivpful of butter. 
Mix with milk ; make stiff er than for biscuits ; roll and cut 
in strips, and put around the pieces of apple. Put in a pud- 
ding dish one quart of water ; one teacupful of sugar ; and a 



58 



VALUABLE RECIPES. 



small lump of butter ; set it on top of the stove, and let it 
come to a boil ; then put in the dumplings. Bake in a brisk 
oven. 

BOILED APPLE DUMPLINGS. 

Mrs. Isaac Van Ausdal. 
Pour on one quart of flour, enough boiling water to make a 
stiff paste ; one teaspoonful of salt in the flour. Boll the 
paste half an inch thick. Cover the apple, and tie up sepa- 
rately. Boil until tender. 

STBAWBEBBY SHOBTCAKE. 

Mrs. H. Wyatt. 

Make a short pie crust; roll two thicknesses, and sprinkle 
flour between them. Bake together in a quick oven. Have 
the berries sprinkled with sugar. As soon as the cake is done, 
split open, and spread the berries over it, and replace the 
cover. 

STBAWBEBBY SHOBTCAKE. 

Mrs. W. R. S. Ayres. 
In one quart of flour, mix one tablespoonful of baking pow- 
der, and one teacujrful of butter ; roll, and cut out with a bucket 
lid the size of a breakfast plate. Bake in a quick oven. 
Sugar the berries well, and mash them ; spread between the 
cakes, and over the outside, after they are put together. 

PEACH PIE. 

Line your pans with paste ; pare and cut the peaches ; lay 
them in thickly, with pits upward ; sj)rinkle sugar over them, 
and bake without upper crust. When fresh fruit can not be 
obtained, canned will answer. 

CBEAM PIE. 

One quart of milk ; two tablespoonsful of flour ; three of 
sugar ; two of butter ; three eggs ; vanilla, to taste ; bake 



VALUABLE RECIPES. 



59 



with lower crust; beat whites to a froth, and put in a little 
sugar ; spread on, and let it brown. 

LEMON CREAM PIE. 

Miss M. J. Dickson. 
One teacupful powdered sugar; one tablespoonful butter; 
one egg; the juice and grated rind of one lemon ; one teacup- 
ful of boiling water; one tablespoonful of corn starch, mixed 
in a little cold water ; cream the butter and sugar together, 
and pour the hot mixture over them; when cool, add the 
lemon and beaten egg ; take the inner rind of the lemon, 
and mince very small Bake in an open shell. 

LEMON PIE. 

Mrs. A. DeGraff. 

Grate the outside of three lemons, and squeeze the juice 
separately ; take two cups of white sugar ; one half cup of 
butter ; six eggs, beaten separately ; beat to a cream, the but- 
ter, sugar, and outsides of the lemons; add one cup of sweet 
milk, and the juice of the lemons. Put whites of the eggs in 
last. This will make three pies. 

LEMON PIE. 

Mrs. J. W. S. 

Eour ounces of butter; one pint of cream; nine eggs; juice 
and rind of two lemons ; three-quarters of a pound of sugar. 

IOWA LEMON PIE. 

Mrs. J. .Baldwin. 

The juice and grated rinds of two lemons ; two cups of 
water ; two cups of sugar ; one small teacup of butter ; two 
eggs ; two tablespoonsful of corn starch. Boil the water; wet 
the corn starch with a little cold water, and stir in ; when it 
boils, pour it on the sugar and butter; when cool, add the 
eggs and lemon. Bake with two crusts. 



60 



VALUABLE RECIPES. 



LEMON PIE. 

Mrs. A. A. Butterfield. 
To the grated rind and juice of two lemons, add one cup 
and a half of sugar ; rwo tablespoon sf til of flour; lump of 
butter the size of an egg; four eggs, beaten separately; one 
pint of milk. Stir all together, and bake. 

SCOTCH PIE. 

Miss Hannah C. Strong. 
Mince enough rij>e apples to fill a deep dish; then make 
a stiff batter of one pint of sweet milk ; two teaspoonsful of 
baking powder, and flour enough to make a batter ; lastly 
a tablespoonful of melted butter. With a knife spread the 
batter over the apples and cook well. "When done, turn into 
a plate, leaving apples uppermost ; season with sugar and 
butter. 

COCOANUT PIE. 

Mrs. T. A. Phillips. 
One large cup of grated cocoanut; one quart of milk ; the 
yolks of five eggs ; a lump of butter size of a hickory-nut ; 
sweeten to the taste ; beat the whites of the eggs, and bake 
over the top, after the pie is done. 

COCOANUT CUSTAED. 

Mrs. Armstrong. 

One cocoanut ; one quart of milk ; three eggs ; one nut- 
meg ; a little cinnamon ; a little wine, brandy and rose water ; 
a piece of butter size of an egg. Sweeten to taste ; make like 
a custard ; stir the cocoanut in ; bake in a crust. 

CUSTAED PIE. 

Take three tablespoonsful of butter ; one egg beaten ; grated 
lemon or nutmeg to your taste ; three tablespoonsful of flour ; 
a quart of sweet milk. Put in part of the milk and mix until 
smooth; then add the rest of the milk; bake it on a crust. 



VALUABLE RECIPES. 



61 



Beat the whites of two or three eggs with sugar, as for icing; 
with a little tartaric acid in it. When the pies are baked, 
spread the icing over them and put them back in the oven to 
brown ; being careful not to have it too hot. The above will 
make three pies. Pies you intend for the second day, do not 
put on the icing until the morning before you use them. 

A GOOD SUGGESTION. 

A bowl containing two quarts of hot water set in the oven 
of the stove, prevents any article from being scorched ; such 
as cakes, pies, &c. 

PUMPKIN PIE. 

To one pint of stewed pumpkin take one quart of milk ; a 
pinch of salt; six eggs. Ginger and grated lemon or nutmeg 
are good spices for the pies. 

HASTY PUMPKIN PIE. 

One pint of grated pumpkin (raw) ; one quart of milk ; 
six eggs; sugar and spice to taste. Boil the pumpkin in the 
milk until it swells ; then let it get cold ; add eggs and 
sugar with any spice you choose. 

SQUASH PIE. 

Mrs. Evans. 

Four pounds of squash ; one quart of milk ; four eggs ; a 
pinch of salt, nutmeg, and sugar to taste. 

OEANGE PIE. 
The juice and part of the rind of one orange; two table- 
spoonsful of corn starch ; one teacupful of hot water with one 
quarter box of gelatine dissolved in it ; mix and bake in one 
or two pies ; to be eaten cold. 

PINE APPLE PIE. 

To one teacupful of grated pineapple, add one half teacupful 
of sugar. Bake with paste top and bottom thirty minutes. 



62 



VAULABLE RECIPES. 



POTATO PIE. 

Mrs. Lucy Green. 

Scald one quart of milk ; grate in four large potatoes, and 
four ounces of butter, while the milk is hot. When cold, add 
four eggs well beaten ; spice and sweeten to your taste ; bake 
with under crust. 

SWEET POTATO PIE. 

Mrs. J. Stockstill. 

One pound of sweet potatoes, boiled and rubbed through a 
sieve ; one half pound of butter ; one half pound of sugar ; 
quart of milk ; seven eggs beaten separately. Warm the but- 
ter and milk and add other ingredients ; nutmeg and brandy 
to taste. 

MOCK APPLE PIE. 

One teaspoonful tartaric acid ; two cupsful pounded crack- 
ers ; two eggs ; one and a half cups of sugar; five cupsful of 
water. Bake with two crusts. 

APPLE CUSTAKD PIE. 

Grate the apples ; then make a custard of one pint of milk ; 
three eggs; a pinch of salt; small lump of butter, and a 
little grated cracker ; nutmeg, or cinnamon. This will make 
two pies. 

APPLE JONATHAN. 

Take a small piece of bread dough ; work in butter until 
quite short; then line the sides of a pie dish ; fill with good 
cooking apples, and cover with a pretty thick paste. When 
baked, lift off the crust ; turn it bottom up on another dish ; 
then put sugar and a small lump of butter with the apples, 
mix and spread on the crust ; add spice if you like. To be 
eaten warm with cream. 



VALUABLE RECIPES. 



63 



MINCE MEAT. 

Mrs. E. F. Stoddard. 
Two pounds of beef, cooked and minced; one and one half 
pounds of beef suet ; two pounds of currants ; two pounds of 
raisins; one half pound of citron ; two and one half pounds of 
apples, chopped fine; two pounds of sugar; juice of three 
lemons ; one tablespoonful, each, of cloves, cinnamon, and 
nutmeg; cider to thin ; use brandy, and sherry wine, to taste, 
when making up the pies. 

MINCE MEAT. 

Mrs. L. A. Tenney. 
Seven pounds of lean beef (a neck is best) ; boil until very 
tender, without salt, in a little water, adding more if needed 
to prevent burning ; save one half pint of the liquor. When 
the meat is cold, chop it fine; add to it six quarts of tart 
apples; two quarts of cider, or juice of spiced fruit; two 
quarts of brown sugar; one and one half pints New Orleans 
molasses; two cups of strong green tea; two pounds of 
chopped suet; the juice of the meat ; one and one half desert- 
spoonsful of cloves; two of cinnamon; four nutmegs; a little 
mace ; four desert-spoonsful of salt and three pounds of raisins. 
Boil slowly one hour and a half, stirring occasionally, to pre- 
vent burning. This will keep, in a covered stone jar, without 
fermenting. If too thick, when you make the pies, warm 
and thin with a little cider or fruit juice. A tablespoonful of 
wine or brandy, poured into the pie, with nutmeg grated 
over it, just before covering, is an improvement. 

MINCE MEAT. 

Mrs. J. J. Patterson. 

Take two pounds of finely chopped beef, of the best quality ; 
four pounds of raisins, after they are stoned ; two of currants, 
picked and dried; two and one half pounds of beef suet; two 
pounds of apples, after they are chopped ; two pounds of 



64 



VALUABLE RECIPES. 



sugar; one pint of wine, and one of brandy ; nutmeg, cloves, 
mace, and cinnamon, and one large piece of citron, cut up fine. 

APPLE MESTCE PIE. 

Miss B. Pease. 

Twelve apples (part sweet), chopped fine; six eggs, well 
beaten ; half a pint of cream : raisins, and spice. 

MOCK MINCE PIE. 
One cup of vinegar ; two cups of water; one cup of sugar; 
one of molasses ; one of chopped raisins ; two of bread 
crumbs; one half cup of batter, and two eggs. Spice to suit 
taste. Bake with upper and lower crust. 



VALUABLE RECIPES. 



65 



BOILING PUDDINGS. 

In boiling puddings, have plenty of water in the pot boil- 
ing when the jmdding goes in, and do not let it stop. Have a 
teakettle of boiling water at hand to add to as it evaporates. 
The pudding should be frequently turned. When it is done, 
dip it in a pan of cold water, to prevent its adhering to the 
cloth. In using pudding moulds, grease well with butter; 
tie lid on closely, and set in a pot with very little water, and 
add more as it is needed. 

PICCOLOMINI PUDDING. 

One pint of grated bread crumbs ; one quart of sweet milk ; 
the yolks of four eggs; one teacupful of sugar; lump of but- 
ter the size of an egg; rind of one lemon. Bake in a dish, 
and let cool ; spread fruit over ; add the beaten whites of the 
eggs ; five tablespoonsful of sugar ; juice of one lemon. Bake 
a few minutes. 

BOILED BREAD PUDDING. 

Three-fourths of a pound of bread crumbs ; eight eggs, beaten 
to a froth; three or four spoonsful of sugar; one nutmeg, 
grated ; and one quart of milk. Boil, and pour on the bread. 
Let it remain until one half of the milk is soaked up; then 



66 



VALUABLE RECIPES, 



stir in two tablespoonsful of flour ; one teaspoonful of salt. 
Put in a mould, and boil one hour. To be eaten with rich 
sauce. 

CLE VELA XL> BISCUIT PUDDING. 
Grate stale bread, or light biscuit, till you have six heaping 
tablespoonsful of crumbs : sift them ; beat six eggs very light ; 
stir into a pint of cream or rich sweet milk, alternately with 
the crumbs, a little at a time. Beat the mixture very hard 
and light; then butter some large breakfast cups ; fill with 
the batter, and set immediately into an oven, and bake half 
an hour. To be eaten with wine sauce. 

CE ACKER PUDDING. 

Mix ten ounces of finely powdered crackers with a wine- 
glass of wine ; a little salt; half a nutmeg ; three or four table- 
spoonsful of sugar, and two of butter. Beat eight eggs to a 
froth ; mix with three pints of milk. Pour over the crackers, 
and let stand till soft; then bake. 

MINUTE PUDDING. 

Mrs. E. E. B. 

Eight tablespoonsful of flour ; one pint of milk (cold); a small 
quantity of salaratus, dissolved in the milk ; sift in flour to 
the consistency of thin starch ; add four eggs, well beaten. 
Bake in a quick oven, and eat with cream sauce. 

VIRGINIA PUDDING. 

One teacupful of butter ; one teacupful of sugar; one tea- 
cupful of molasses ; two and one half cups of flour ; four eggs ; 
two teaspoonsful of soda ; add spice to taste. Bake one hour. 
To be eaten with wine sauce. 

CEEAM PUDDING. 

Miss Mary E. Mitchell. 
One pint of flour; same of sweet milk ; seven eggs ; three 
tablespoonsful of white sugar, and one of melted butter ; one 



VALUABLE RECIPES. 



67 



pint of sweet cream. Mix milk and flour together until 
smooth. Beat eggs and sugar together to a froth; then add 
to the batter ; then the butter and a pinch of salt ; lastly add 
the cream, and bake from three quarters to one hour. Serve 
hot with sauce. It is best baked in cups. 

GELATINE PUDDING. 

Two tablespoonsful of gelatine ; pour over it one pint of 
boiling water, and sweeten to taste. Prepare this at night, 
and keep in a cool place. In the morning make a custard of 
one pint of milk and three eggs, using yolks only, and 
sugar. Beat the whites to a stiff froth ; and just before serv- 
ing, cut the jelly in small squares; pour over the whites of 
the eggs first, and then the custard. It is better to let the 
jelly form in the dish in which it is to be served. 

SNOW PUDDING. 

Miss Hattie Brown. 
One quart of milk ; three tablespoonsful of flour ; four 
eggs ; boil the milk, leaving out sufficient to moisten the flour ; 
beat the eggs, leaving out the whites of three for the top ; mix 
the moistened flour and eggs thoroughly together: add a lit- 
tle salt ; pour the boiling milk over it (stirring gently at the 
same time) ; pour into pudding dish; bake about fifteen min- 
utes ; not too fast ; then beat the three whites ; add a teacup- 
ful powdered sugar; a little lemon or vanilla extract, and pour 
over the pudding as it comes from the oven. To be served 
warm. 

TAPIOCA SNOW PUDDING. 

Mrs. A. A. Butterfield. 

Three tablespoonsful tapioca soaked four hours, or over 
night ; a quart of milk ; boil half an hour ; one half teaspoon- 
ful of salt ; one half teacupful sugar ; and the beaten yolks 
of three eggs ; flavor to taste. As soon as this thickens like 
custard, remove from the fire and stir in the whites, beaten 



68 



VALUABLE RECIPES. 



stiff ; then pour into the dish for the table and set away to 
cool. 

GELATINE SNOW PUDDING. 

One quarter of a box of Cox's gelatine ; one heaping cup 
of sugar ; one large lemon ; the whites of five eggs. Pour 
over the gelatine one-fourth of a pint of cold water; let it 
soak until it is soft; then pour over half a pint of boiling 
water ; let it thoroughly dissolve and stand until cold but not 
stiff; when it begins to stiffen, add the whites of the eggs 
beaten to a stiff froth. Whip well together and turn into 
a mould and set on the ice ; make a boiled custard, flavored 
with vanilla, and pour over it. 

FULLEE PUDDING. 

Mrs. Dr. Craighead. 
One cup of molasses; two-thirds cup of butter; one of 
water ; one teaspoonful soda; two of cloves ; one of salt; 
four even cups of flour ; steam two or three hours ; fruit if 
you like. 

DOEEIT PUDDING. 

Mrs. T. A. Phillips. 
Three cups of flour; one cup of milk ; one cup of molasses ; 
one of chopped suet: one of raisins; two teaspoonsful cinna- 
mon ; one of cloves ; two teaspoonsful soda. Boil three hours. 

PLUM PUDDING. 

One pound of raisins; one of currants; one of suet; one 
quarter pound of citron ; four eggs ; one teaspoonful of cloves ; 
two of cinnamon; one half of nutmeg, grated; wine glass of 
brandy; one teaspoonful of salt; one cup of sugar ; one of 
milk ; flour enough to make a thick batter. Butter a pud- 
ding mould, and boil four hours. Pour a little spirits over 
the pudding, and bring to the table burning. 



i 



VALUABLE RECIPES. 



69 



ENGLISH PLUM PUDDING. 

Mrs. Dr. Gundry. 

Two and one half pounds of raisins ; two of currants ; two of 
fine moist sugar; two of bread crumbs; two of suet; six 
ounces of candied lemon peel; one of ground nutmeg; one 
of cinnamon ; one half ounce of almonds ; one half pint of 
brandy; rind of two lemons. Well butter and flour the 
pudding cloth. The water should be boiling when the pud- 
ding is put in. Boil eight or nine hours, or divide it and boil 
six hours. 

BAKED INDIAN PUDDING. 

Boil one pint of milk ; while boiling, stir in one large tea- 
cupful of Indian meal ; cool a little, and add three eggs, well 
beaten ; one pint ot cold milk ; one tablespoonful of flour ; 
one half cup sugar ; one half cup molasses ; one teaspoonful 
of ginger ; one of cinnamon; a little salt. Bake one hour 
and a half. 

BOILED INDIAN PUDDING. 

Mrs. Evans. 

One pint of corn meal, scalded ; two thirds of a cup of mo- 
lasses; a little cinnamon, and salt; two eggs, beaten together 
(if not eggs, one teaspoonful of soda) ; make a thick batter. 
Put in a mould, and boil several hours. 

TAPIOCA PUDDING. 

Miss Armstrong. 

One cup tapioca, soaked several hours in water ; drain, and 
rub fine; one quart of milk; let come to a boil; add a little 
salt ; then stir the yolks of six eggs, well beaten, Avith one 
and a half cupsful of sugar; stir in the milk; let it boil to 
the consistency of custard; then add the tapioca, and let it 
boil ten minutes, stirring all the time; it must not be too 
thick; flavor with vanilla. When the pudding is cool, cover 
it with the whites of the eggs beaten, with a cupful of white 



70 



VALUABLE RECIPES. 



sugar; put in the oven, and bake to a light brown. This can 
be made the day before using. 

BAKED TAPIOCA. 

Mrs. Mary Gebhart. 

Soak six tablespoonsful of tapioca over night, in about one 
quart of water. In the morning, stand it over the fire until it 
becomes like starch; then add the juice and rind of one 
lemon, and one cup of sugar. Pare apples ; put them in the 
pudding dish, and pour the tapioca over them. Bake until 
the apples are soft. Serve with cream. 

APPLE TAPIOCA PUDDIXG. 

Mrs. Hemy Stoddard. 
Put a teacupful of tapioca in a quart of cold water ; let it 
stand from three to five hours; put it into a stew pan. on a 
hot stove, and let it boil thoroughly for fifteen minutes, or 
until it looks perfectly clear; stir constantly, thinning it from 
time to time with boiling water, so that when done it will 
run from a spoon ; then season well with salt, and add four 
tablespoonsful of white sugar. Half fill a glass dish in which 
the pudding is to be.served, with coddled apples, sprinkling 
ground cinnamon over the top; then pour over it the tapioca 
while still hot. When cold, serve with cream. 

TAPIOCA PUDDING. 

Miss Drusie Harris. 

One large cup of tapioca soaked over night; six large ap- 
ples, peeled and cored ; fill the apples with butter and sugar. 
After arranging them in a pan, pour tapioca over them, with 
an additional cirp of water. Bake. 

BOILED TAPIOCA. 

Mrs. W. A. B. 

One teacupful tapioca soaked over night in one pint of 
water ; six large tart apples sliced thin. Put them in layers 



VALUABLE RECIPES. 



in a milk boiler and boil two hours. Serve with cream, sugar 
and nutmeg. 

EICE PUDDING. 

Put one half cupful of rice into a dish ; cover up with water 
and soak over night. In the morning drain off the water ; add 
two quarts of milk; a pinch of salt; two tablespoonsful of 
sugar; one tablespoonful vanilla ; a few lumps of butter. Stir 
this well and place in the oven. To be eaten cold. 

LEMON EICE PUDDING. 

Boil one teacupful of rice in one pint of water till dry; add 
one quart of new milk, and boil till thick ; then add the yolks 
of three eggs well beaten; six tablespoonsful of sugar; the 
rind of one lemon ; beat together, and put in a pudding dish ; 
beat the whites to a stiff froth ; then add six tablespoonsful 
of sugar; the juice of the lemon; spread it on the pudding, 
and put in the oven to brown. 

EICE MERINGUES. 

Miss B. Pease. 

One teacupful of rice boiled soft ; when cold, add one quart 
of milk; the yolks of three eggs; three tablespoonsful of su- 
gar, and a little nutmeg. Pour in a dish and bake half an 
hour ; when partly baked, stir a few large raisins through it. 
When cold, beat the whites of the eggs with two tablespoons- 
ful of sugar ; spread over the rice and bake a light brown. 

FRUIT RICE PUDDING. 

Put a teacupful of rice in a quart of milk, and boil slowly 
till soft; add a little salt; a teacupful of cream, and sugar 
enough to sweeten it. Have ready, in a deep dish, any kind 
of fruit, cherries blackberries, apricots, apples or peaches, 
cut up and well sweetened (uncooked). Sjn-ead the rice 
roughly over, and bake slowly two hours. 



72 



VALUABLE RECIPES. 



F AKIN A PUDDING. 

Kale P. Brown. 

To one quart of milk, three tablespoonsful of farina, and 
two eggs. Put the eggs, milk, and raisins on together, and 
let them scald ; then add the farina, and let it cook twenty 
minutes; sweeten, and flavor to taste. 

FLORENTINE PUDDING. 

Mrs. J. W. Stoddard. 

One quart of milk; five eggs; three tablespoonsful of corn 
starch ; three tablespoonsful of white sugar. Boil the milk; 
dissolve the starch in a little milk, and stir into the boiling 
milk, with the yolks and sugar. Bake twenty minutes. 
Spread with the whites of the eggs. 

COEN STAECH PUDDING. 

Heat one quart of milk to boiling, then stir in slowly one 
cupful of corn starch; mix with this about six good apples, 
pared and sliced; add two tablespoonsful of sugar; one of 
butter, and a little spice. Pour the whole in a dish and bake 
forty minutes. 

YALISE PUDDING. 

Make a light biscuit dough; roll out, and spread on one 
quart of seeded cherries ; fold over, and fasten the edges 
closely, to secure the syrup. Sew up in a pudding cloth, 
previously wrung out of hot water, and dredged with flour. 
Put in boiling water, and boil one hour and a half. Any 
other fresh fruit may be used in the same way. Serve with 
butter and sugar. 

WAPSIE PUDDING. 

Take one pint of sour cream, with a little soda, and flour 
enough, stirred in, to form a batter. Fill a pan with nice 
baking apples, not packed too closely; pour the batter over, 
and bake till brown. Eat with cream and sugar. 



VALUABLE RECIPES. 



73 



SPONGE PUDDING. 
Six eggs ; the weight of five in sugar; the weight of three 
in flour; one teaspoonful of baking powder. Steam in a 
pudding mould one and one half hours. 

BATTEE FRUIT PUDDING. 

Butter thickly a pudding dish that will hold a pint and one 
half; fill it nearly full of good baking apples, cut up fine. 
Pour over them a batter made with four tablespoonsful of 
flour, three eggs, and one-half pint of milk. Tie a buttered 
and floured cloth over the dish (which ought to be quite full), 
and boil the pudding one and one quarter hours ; turn it out 
into a hot dish, and strew sugar thickly over it. 

HUCKLEBERRY PUDDING. 

One pint of best Orleans molasses; a pinch of salt; one 
teaspoonful cloves; one of cinnamon and one of soda 
dissolved in a teacupful of sweet milk ; flour enough to make 
it the consistency of pound cake; one quart of huckleberries ; 
boil two and a half hours in a pudding mould. Eat with 
cream and sugar, or pudding sauce. 

SEVEN-CENT PUDDING. 

One pint of flour; one teacupful of sugar; one of sweet 
milk ; one egg ; butter size of an egg ; one teacupful cur- 
rants, and one half teaspoonful baking powder ; spread over 
with melted batter; sprinkle with cinnamon. To be eaten 
warm with sauce. 

DBIED FRUIT PUDDING. 

Take half pound of suet chopped fine ; four teacupsful of 
flour, and five eggs. Beat these very light; then add a quart 
of milk and one half teaspoonful of salt. Rub three teacupsful 
of raisins in flour, and stir in; scald the pudding bag and 
flour it ; allow room for the pudding to swell. Boil three 
hours. Dried cherries or pared dried peaches can be used 
instead of raisins. 



74 



VALUABLE RECIPES. 



DEIED FEUIT PUDDING. 

One pint of flour; one pint of milk; made into a batter; 
then add one pint of suet ; one of cut peaches ; one of raisins ; 
one of currants or dried cherries. Tie up well in a floured 
cloth ; put in boiling water and boil three hours. 

EYE'S PUDDING. 

Six large apples pared and chopped ; six tablespoonsful of 
grated bread; six tablespoonsfnl of sugar; six of currants; 
six eggs ; citron to taste ; a wine-glass of wine ; a tablespoon- 
ful of mixed nutmeg, cinnamon, and cloves; a quarter of a 
pound of butter, and three tablespoonsfnl of flour. Put in a 
pudding mould and boil three hours ; use cold sauce. 

MEEANGUE PUDDING. 

Miss Carrie Brown. 

Bake a sponge cake in jelly-cake pans; spread with straw- 
berry jam or other fruit; make the layers of the fruit as thick 
as the layers of cake ; spread over the top and sides the 
whites of three eggs beaten to a froth ; and mix with them 
at the moment of using three tablespoonsful of powdered 
sugar ; place in the oven a moment or two to brown. 

YOUNG AMEEICA PUDDING. 

Mrs. William Heisley. 

One teacupful of sugar ; three eggs ; one tablespoonful of 
butter ; three tablespoonsfnl of sweet milk ; one tablespoonful 
of baking powder; flour enough to make it the consistency of 
sponge cake. Divide in three parts and bake quickly in jelly- 
cake pans ; spread fruit or jelly between each layer ; serve 
with warm sauce. 

JELLY-CAKE PUDDING. 

Mrs. E. F. Stoddard. 

One cup of butter ; two cups of sugar ; three and a half 
cups of flour ; four eggs ; one cup of sour cream ; one tea- 



VALUABLE RECIPES. 



75 



spoonful of soda ; bake in two pans. For the jelly make a 
custard of one pint of milk ; three eggs ; two tablespoonsful 
of white sugar ; one tablespoonful of flour ; flavor with va- 
nilla or fine brandy. After the milk boils, stir in the other 
ingredients and let it get very thick. Open the cake when 
hot and put half the custard into each. To be eaten cold with 
cream. 

SAYOY PUDDING. 

Stale sponge or other plain cake may be made into a nice 
pudding by crumbling it into a little more than a pint of 
milk, with two or three beaten eggs, and baking it. Sauce — 
Sugar and butter beaten together. 

SPANISH CHARLOTTE. 

Place crumbs of stale cake or rolled crackers on the bot- 
tom of a pudding dish, and put a layer of any kind of 
jelly or fruit over them. Continue them alternately until the 
dish is nearly full, making the crumbs form the top. Pour a 
custard over it and bake; serve with sauce. 

TIPSY CHARLOTTE. 

Miss Drusie Harris. 
One large stale sponge cake ; one pint of rich sweet cream ; 
one cup of sherry wine ; one fourth of a box of Cox's gel- 
atine, soaked in a cup of cold water two hours; one tea- 
spoonful of vanilla, or bitter almond ; three eggs, the whites 
and yolks beaten together very light; one pint of milk, 
and one cup of sugar. Heat the cream almost to boil- 
ing; put in the soaked gelatine, and one half cup of 
sugar, and stew until dissolved. Remove from the fire ; 
flavor; and, when cool, beat to a standing froth. Cut off the 
top of the cake in one piece, and remove the middle, leaving 
the sides and bottom three-quarters of an inch thick. Over 
the inside, pour the wine in spoonsful, that all may be evenly 
moistened; fill with the whipped cream; replace the top, 
which should also be moistened with the wine, and set in a 



76 



VALUABLE RECIPES. 



cold place. Serve with it, or pour around it, a custard made 
of the eggs, milk, and the other half cup of sugar. 

LEMON PUDDING. 

Mrs. J. R. Young. 

One half of a pound of flour; one half of a pound of suet, 
cut very fine ; one half of a pound of sugar ; the rind of two 
lemons, and the yolks of two eggs. Boil it four hours in a 
mold. Serve without sauce. 

OKANGE PUDDING. 

Grate the rind, and squeeze the juice of two large oranges ; 
stir to a cream, one half pound of butter with one half 
pound of powdered sugar ; add a wine glass of mixed rum 
and brandy; beat very lightly, six eggs ; stir them gradually 
into the mixture. Put into a buttered dish with broad edge, 
around which lay a border of puff paste. Bake half an 
hour; and, when cold, grate sugar over it. 

COCOANUT PUDDING. 

Mrs. M unger. 

Nearly two quarts of milk ; six eggs; one cocoanut, grated ; 
. sugar to taste ; one teacupful of butter ; add nutmeg, after it is 
placed in the oven. Stir once or twice as soon as it com- 
mences to form. 

EICH COCOANUT PUDDING. 

Mrs. J. W. Stoddard. 
One quarter of a pound of butter ; the yolks of five eggs ; 
one quarter of a pound of sugar; beat the butter and sugar 
together; add a little of the cocoanut at a time, and one half 
teacupful of cream. Don't bake too long, or it will destroy 
the flavor. After it is baked, beat the whites of the eggs, 
with four or five tablespoonsful of sugar ; spread over the 
pudding, and bake a light brown. 



VALUABLE RECIPES. 



77 



GERMAN CHOCOLATE PUDDING. 

Mrs. S. B. Smith. 

Two ounces of grated chocolate; two ounces, or four table- 
spoonsful, of flour ; the yolks of four eggs; one pint of milk; 
two ounces of butter- Put the butter over the fire to melt; 
when hot add the other ingredients, and stir till it thickens ; 
when cool add the yolks of four more eggs; beat the whites 
of the eight eggs, and add them. Butter a pan, and, after 
putting in the pudding, sift sugar over the top, and bake one 
half of an hour. It rises like a batter pudding, and must be 
sent to the table hot as soon as it is taken from the oven. Put 
more sugar in the milk, and use more chocolate, if desired. 

CHOCOLATE PUDDING. 

Mrs. James Stockstill. 
Not quite one quarter of a pound of Baker's chocolate, 
scraped and dissolved slowly in one quart of milk ; sweeten 
to taste, and flavor with vanilla. Beat the yolks of three eggs, 
with one half tablespoon ful of corn starch. When the choco- 
late boils, stir in and boil up once; pour in a dish (to be 
brought to the table). Beat the whites and spread on the 
top with cracked almonds and coarse sugar sprinkled over; 
brown slightly. 

CHOCOLATE PUDDING. 

H. Maillard. 

Scrape very fine two ounces of Maillard's single, double or 
tripple vanilla chocolate and add it to half a teaspoonful of 
powdered cinnamon. Put it into a pan ; pouring over it one 
quart of new milk ; stirring it until it boils ; and adding by 
degrees four ounces of sugar ; milling the chocolate until it 
is smooth and light; then pour it out to cool. Beat eight 
eggs to a froth ; mix them with the chocolate ; pour into a 
buttered dish and bake three quarters of an hour. Serve cold 
with sifted sugar over it. 



73 



VALUABLE RECIPES. 



LEMON SAUCE. 

Mrs. J. J. P. 

One large coffee cup of white sugar ; half the rind of one 
lemon ; one teaspoonful of juice ; a lump of butter the size 
of an egg ; one half pint of water ; add a teaspoonful of corn 
starch mixed with a little water; let all simmer, but not boil. 

OEANGE CHEESE CAKE. 

Mrs. Crane. 

One-third of a pound of butter ; one third of a pound of 
sugar ; three eggs ; wine glass of milk or cream ; the rind of 
an orange grated; one half of a nutmeg grated; one table- 
spoonful of brandy ; two of rose water ; two ounces of sponge 
cake. Pour the cream or milk over the cake to moisten it ; 
then stir this with sugar and butter ; beat your eggs ; mash 
the cake very fine and mix all together with the brandy and 
spice. Lemons can be used in the same way ; only add the 
juice of half a lemon. Serve with sauce. 

CKEA3I SAUCE. 

One cup of milk ; one of sugar ; three tablespoonsful of 
corn starch ; boil it a few minutes ; then add one tablespoon- 
ful of butter and two of brandy. 

PUDDING SAUCE. 

One cup of sugar ; a little less than one half cup of butter : 
work together until smooth ; add a wine glass of wine; flavor 
with nutmeg, and stir in boiling milk until the whole is of 
the consistency of thick cream. Send to the table, and stir 
well when served. Don't put the wine in until perfectly cold. 

PUDDING SAUCE. 

One fourth of a cup of butter ; one cup of sugar ; yolk of 
one egg ; one half glass of wine ; one half teaspoonful of flour ; 
beat well together; then pour on a teacupful of boiling water. 
Let it simmer. 



VALUABLE RECIPES. 



79 



FOAM SAUCE. 
One cup of sugar ; two eggs ; three tablespoonsful of cold 
water ; set over a teakettle of boiling water ; stir all the time, 
till well cooked. Then put a piece of butter size of an egg 
in a bowl, and pour the mixture over it. Flavor to taste. 

SNOW SAUCE. 

One cup of sugar ; one half cup of butter ; yolk of one 
egg ; one glass of wine or brandy. Heat the wine before 
mixing, and, when ready to send to the table, beat the white 
of the egg very light, and put on top of the sauce. 

SAUCE FOE MINUTE PUDDING. 

Four heaping tablespoonsful of sugar ; one of flour ; two of 
butter. Beat all together until like cream. Just before 
using, stir in boiling water to make it the consistency of 
starch. Flavor with vanilla, the last thing. 

HAED SAUCE. 

Mrs. C. Wight. 

Stir to a cream one cup of butter and three cups of sugar ; 
add one half cup of wine ; one teaspoonful of lemon essence ; 
cinnamon and nutmeg to suit the taste. Beat till light and 
creamy ; smooth into shape, and put upon the ice until the 
pudding is served. 

WHITE SAUCE. 

Make a rich syrup of white sugar; boil it; and put in 
ground cinnamon and nutmeg while boiling. Serve hot. 

SAUCE FOE MERANGUE PUDDING. 

One half pint of water; one quarter pound of white sugar; 
one quarter pound of butter rubbed into a tablespoonful of 
flour; boil a short time; adding a sliced lemon just before 
taking from fire. 



80 



VALUABLE RECIPES. 



PUDDING SAUCE. 

Mrs. Henry Stoddard. 

One pint of wine ; the yolks of six eggs, and the whites of 
three; a sufficient quantity of lemon; ground cinnamon and 
sugar to taste. Heat the whole over the fire, but don't let it 
boil. Serve hot. 

VINEGAR SAUCE FOR PUDDINGS. 

One cup of brown sugar; one of water; pinch of salt; one 
spoonful of butter ; a few drops of essence of lemon ; one 
spoonful of vinegar. Beat butter, sugar, lemon, vinegar, and 
flour well together; pour the water boiling on them, and let 
it scald up. 



VALUABLE RECIPES. 



HI 



1 

















FLOAT. 

Mrs. J. T. Wolf. 

One quart of milk ; let it come to a boil ; the yolks of three 
eggs ; one and a half tablespoonsful of corn starch ; beat to- 
gether with a little cold milk. When the milk boils, stir in 
the starch and eggs. When done, sweeten and flavor to taste. 
Beat the whites of the eggs; pour boiling water over them in 
a bowl ; then lift off, on the custard. 

APPLE FLOAT. 

Mrs. G. W. Rogers. 
One quart of apples slightly stewed and well mashed; 
whites of three eggs well beaten ; four heaping tablespoonsful 
of sugar. Beat together for twenty minutes. To be eaten 
with cream soon after made. 

APPLE CODDLE. 

Miss Louie Phillips. 

Pare and quarter tart apples and boil them gently with 
one lemon for every six apples, till a straw will pass through 
them. Make a syrup of half a pound of white sugar to each 
pound of apples ; put the apples and lemons sliced into the 
syrup, and boil gently until the apples look clear ; then take 
them up carefully so as not to break them, and add an ounce 



82 



VALUABLE RECIPES. 



or more of gelatine to the syrup and let it boil up ; then lay 
a slice of lemon on each apple and strain the syrup and pour 
over them. 

APPLE OMELET. 

Mrs. C. Wight. 

Eight large apples; four eggs; one cup of sugar; one 
tablespoonful of butter; nutmeg, or cinnamon, to taste. 
Stew the apples, and mash fine ; add the butter and sugar. 
When cold, add the eggs well beaten. Bake until brown, 
and eat while warm. 

OMELET SOUFFLEE. 
Take two ounces of sugar ; two ounces of butter , three 
ounces of flour, and one pint of milk. Mix all together well ; set 
on a slow fire ; keep stirring until it gets the thickness of soft 
butter; then take it from the fire, and add the beaten yolks 
of five eggs ; then beat the whites of five eggs to a stiff froth ; 
mix well the above. Add any flavoring you prefer. Pour 
into buttered pudding cups, and bake in a moderate oven. 

BLANC MANGE. 

Mix one tablespoonful of Sea Moss Farina with a little 
cold milk ; then add one quart of milk, and half a teacupful 
of powdered white sugar. Heat slowly ; let it boil fifteen 
minutes, stirring all the time. When taken off, flavor to taste. 
Pour into moulds, and serve with cream. 

BICE BLANC MANGE. 
One quart of new milk ; six tablespoonsful of coarsely 
ground rice. Wash the rice very well, and drain the water 
off. Just as the milk begins to boil, add the rice, one table- 
spoonful at a time, stirring constantly ; boil for twenty min- 
utes, or untill it becomes quite thick ; sweeten to taste ; add 
two tablespoonsful of water, and one teaspoonful of rose 
water. 



VALUABLE RECIPES. 



83 



GELATINE BLANC MANGE. 

Mrs. C. G. G. 

Two and a half sheets of gelatine dissolved in cold water, 
to one quart of milk. Sweeten and flavor to taste. 

COEN STAKCH BLANC MANGE. 

Four tablespoonsful of corn starch dissolved in a little milk' 
Put one quart of milk on the stove, and, when boiling, stir 
the starch into it; add a lump of butter the size of a 
hickory-nut; flavor to taste. 

PEACH BLANC MANGE. 

Mrs. L. G. Evans. 

Boil in one quart of sweet milk about ten fresh peach 
leaves, with four ounces of sugar and one teacupful of corn 
starch dissolved in a quarter of a pint of cold milk ; stir all 
the time ; boil a few minutes and turn out into a mould. 

CHOCOLATE BLANC MANGE. 

Mrs. M. Eells. 

One ounce of Cox's gelatine dissolved in as much water as 
will cover it ; four ounces of grated chocolate ; one quart of 
milk ; three quarters of a pound of sugar. Boil the eggs, 
milk, and chocolate together five minutes; then put in the 
gelatine, and let the whole boil five minutes longer, stirring 
constantly. Add one teaspoonful of vanilla extract, and put 
in moulds to cool. 

NEAPOLITAN BLANC MANGE. 

Heat one quart of milk to boiling; stir in one ounce of 
gelatine that has been soaked in one cup of the milk for an 
hour, and three fourths of a cup of sugar. When the gela- 
tine is dissolved, strain it through a thin muslin bag. Divide 
into four portions, allowing one cupful for each. Wet one 
large tablespoonful of chocolate, with a little boiling water ; 
rub it up very smooth. Put this in one portion, and set on 



84 



VALUABLE RECIPES. 



the fire, stirring until very hot, but do not let it boil. Mix 
with the second portion, the yolk of one egg beaten very 
light, and heat as above. Color the third with cochineal, or 
cranberry juice. Wet a mould, and put the white in ; and, 
when cold, put in the pink, then the yellow, then the choco- 
late. Set in a cold place. Loosen, by dipping the mould in 
warm water for a second. 

CUSTAKD. 

The general rule to observe in making custard is to take 
five eggs to one quart of milk, and a tablespoonful of sugar 
to every egg. Beat the eggs separately. Always boil milk, 
custard, rice, and cracked wheat in a vessel set within another 
of boiling water. Stir in the yolks of the eggs before the 
.milk boils, to prevent its curdling. 

CEEAM CUSTAEDS. 

Mrs. Dr. Stewart. 

One quart of cream ; four tablespoonsful of white sugar ; 
whites of four eggs. Stir the sugar into the cream ; then 
add the whites of the eggs without beating them: stir all 
well, and flavor with bitter almonds or vanilla. Bake in 
cups, set in a pan half filled with water; put in the oven, and 
bake till it thickens. 

ALMOXD CUSTAKD. 

One pint of new milk; one cup of jmlverized sugar; one 
quarter pound of almonds, blanched and pounded ; two tea- 
spoonsful of rose water ; the yolks of four eggs. Stir this over 
a slow fire until it is of the consistency of cream ; then remove 
it quickly, and put in a dish. Beat the whites with a little 
sugar added to a stiff froth, and lay on the top. 

INDIAN CUSTAKD . 

Mrs. E. P. Filleo. 
Heat two quarts of milk ; then stir in one cup of molasses ; 



VALUABLE RECIPES. 



85 



a small cup of fine corn meal; two beaten eggs, and a little 
salt. Cook slowly one hour. If it seems too thick, thin it 
with a little cold water. 

LEMON CEEAM. 
Take one lemon, and grate it up fine; one cup of sugar; 
three-fourths of a cup of water; one cup of butter, and three 
eggs. Take the lemon, sugar, butter, and water, and put 
them in a pan, and let it come to a boil. Have the eggs well 
beaten, and stir in while boiling; let it thicken, then take 
otf to cool. Is nice for traveling lunch. 

WINE CEEAM. 

One half ounce of gelatine dissolved in one and one half 
cups of white wine, to which is added the rind and juice 
of one lemon, and three quarters of a pound of white sugar. 
Let it simmer till mixed ; then strain. When cool, but not 
congealed, add one and one-half pints of cream, stirring gen- 
tly, that it may not separate. A little orange juice and peel 
is an improvement. 

HAMBUBG CEEAM. 

Mrs. Armstrong. 

Take the rind and juice of two large lemons ; eight eggs ; 
with one cup of sugar. Stir together the yolks of the eggs, 
lemons, and sugar. Put in a tin bucket set within another 
of boiling water ; place over the fire ; stir well for three min- 
utes ; take from the fire, and add the whites of the eggs, 
which must be beaten to a froth. Put in custard cups, or 
small glasses. To be eaten before quite cold with cake. 

ITALIAN CEEAM. 

Nellie Andrews. 

One quart of milk ; three eggs ; six tablespoonsful of sugar ; 
three tablespoonsful of corn starch. Boil like custard. Make 
a merangue with the whites, and a little sugar. Flavor with 
vanilla. 



36 



VAULABLE BECTPES. 



RUSSIAN CBEA31. 

Nellie Andrews. 

Five eggs; one quarter of a pound of sugar; one lemon, 
grated. The yolks, sugar, and lemon to be beaten together 
very light ; then boil; stir in the whites while cooking. 

SPANISH CBEAM. 

Miss Drusie Harris. 
One box of gelatine soared in a large cup of milk or water ; 
one quart of milk boiled and poured into it ; then beat the 
yolks of eight eggs, and add to the gelatine, with one and a 
half cups of sugar. Let it thicken as for custard. Beat the 
whites of the eggs in a dish, and pour in the custard ; mix 
well ; flavor with lemon or vanilla ; and let cool in the mould. 

TAPIOCA CREAM. 

Mrs. A. Eutterfield. 

Soak two tablespoon sful of tapioca in a tea-cupful of milk 
or water over night. In the morniDg place a quart of milk 
over the fire; let it come to a boil. Beat the yolks of three 
eggs and mix with the tapioca ; sweeten and flavor to taste. 
Pour in the milk, and cook the same as boiled custard ; when 
done, pour in cups. Beat the whites to a froth with two 
tablespoonsful of sugar, and put over the top. 

WLXE JELLY. 

Mrs. Jno. G. Lowe. 
One box of Cox's gelatine ; pour on it a pint of cold water, 
and let it stand ten minutes ; then pour on four pints of boil- 
ing water ; one pint of wine ; two pounds of sugar ; the juice 
of three lemons, and the grated rind of one. Strain imme- 
diately through a jelly bag. and let stand to cool. 

WfflE JELLY. 

Two ounces of Cox"s gelatine dissolved in one pint of cold 
water ; soak one hour ; half pint of wine : wine glass of 



VALUABLE RECIPES. 



87 



brandy; juice of two lemons; grated rind of one; one and 
three fourth pounds of sugar. Over this pour three pints of 
boiling water; strain into moulds. 

CHOCOLATE JELLY. 

Mrs. Admiral Schenck. 

One cup of sugar; one cup of molasses; three fourths of a 
cup of milk; one half cake of chololate dissolved in water; 
a piece of butter size of a hickory-nut ; one tablespoonful of 
flour mixed with a little milk to thicken ; one half teaspoon- 
ful of soda. Boil one quarter of an hour. 

FEOST JELLY. 

Miss Fannie Clarke. 

One half box of gelatine; one half pint of cold water 
poured over to dissolve it ; one half pint of boiling water ; 
two cupsful of sugar; juice of two lemons. When cool, and 
just beginning to form, add the beaten whites of two eggs, 
and beat the whole together until it is thoroughly mixed. 
Set in a cool place. 

OEANGE OE LEMON GELATINE. 

Hattie B. Brown. 

One half box of gelatine dissolved in one half pint of cold 
water; one half cupful of sugar; juice of six and grated rind 
of one orange; and one half pint of boiling water. For 
lemon gelatine, after dissolving, add one and a half pints of 
boiling water ; one cup of sugar ; the juice of three and rind 
of one lemon ; then strain and set to cool. 

CHAELOTTE KTJSSE. 

Mrs. J. J. Patterson. 

Beat the yolks of seven eggs and stir them into one pint of 
scalding milk with a little sugar; boil like custard and set 
away to cool. Pour a large cup of warm water over a half 
box of gelatine; set it on the stove, but don't let it get 



88 



VALUABLE RECIPES. 



hot. Beat the whites of the eggs -very light, and add enough 
pulverized sugar to make it stiff: then whip one quart of 
cream, and stir into the custard ; then the whites flavored with 
vanilla; then the gelatine well dissolved; mix thoroughly 
and set away to cool (about two hours). Line your dish with 
either sponge cake or lady fingers, and fill with the mixture ; 
let stand five or six hours. 

CHAELOTTE RUSSE. 

Mrs. J. R. Young. 
One quart of cream whipped to a stiff froth; one third of 
a box of Cox's gelatine dissolved in one half pint of 
boiling water; sweeten and flavor to taste; stir in a little 
cream, not whipped, to cool it ; then stir in the whipped 
cream. Line a dish with sponge cake, and pour on the 
cream, and set it away to congeal. Let the gelatine stand in 
warm water until it is almost dissolved ; then set the cup in 
a pan of boiling water, and, when it is scalding hot, pour* it 
over the egg and sugar. 

CHAELOTTE RUSSE. 

Mrs. F. W. Grimes. 
One quart of cold cream ; two ounces of gelatine ; two 
eggs (if the cream is thick, omit the eggs); one-half of a 
pound of sugar. Dissolve the gelatine in a little milk, very 
slowly ; beat the eggs and sugar together ; whip the cream 
to a stiff froth; line the mould with sponge cake; mix the 
ingredients together, and put into the mould; set it on ice. 

CHOCOLATE CHAELOTTE RUSSE. 

Mrs. D. W. Stewart. 

Soak in cold water one ounce of isinglass; take three 
ounces of best chocolate; mix in a pint of cream, adding the 
soaked isingiass. Pat all over the lire, and boil slowly until 
the whole is melted ; then take off the fire, and let it cool. 
Take eight yolks, and four whites of eggs: beat very light, 
and stir gradually in the mixture in turn with one half of a 



VALUABLE RECIPES. 



89 



pound of sugar. Simmer the whole over the fire, but do not 
let it boil; then take it off, and whip to a strong froth; 
line ttje moulds with sponge cake, and set it on the ice. 

SOUFLEE DE EUSSE. 

Mrs. A. Brown. 

Three pints of milk ; four eggs ; one half box of gela- 
tine ; sweeten and flavor to taste. Boil as custard. As it is 
taken from the fire, stir in the whites beaten to a stiff froth. 
Pour into moulds, and when cold eat with cream. 

LEMOX SPOXGE. 

Mrs. J. L. Brenner. 

To one half box Cox's gelatine, take one and a half pints 
of cold water ; dissolve over the fire ; then add one pound of 
white sugar; rinds of two and juice of three lemons. Boil all 
together for a few minutes. When nearly cold add the whites 
of three eggs beaten to a froth. Beat all well together; then 
set in a cool place. When it begins to thicken, stir thoroughly ; 
let stand again and beat as before. The oftener this is re- 
peated the whiter it will become. Pour into moulds; serve 
with cream. One half this recipe is enough for five or six 
persons. 

ICE CEEAM. 

One quart of cream; two eggs; two cups of sugar; eggs 
beaten separately, sugar in the yolks, then beaten very hard 
together ; stir the eggs into the cream ; flavor to taste. 

ICE CEEAM. 

Mrs. John W. Stoddard. 
Two quarts of pure cream; one pound of powdered sugar, 
whites of four eggs. Flavor to taste. 

CHOCOLATE ICE CEEAM. 

Use five ounces of chocolate, dissolved in warm milk, to 
one gallon of cream. 



90 VAULABLE RECIPES. 



CHOCOLATE CEEAM. 
H. MaiUard. 

One quart of cream; eleven ounces powdered sugar; yolks 
of six eggs; white of one egg; zest of lemon, a piece as large 
as a nickel cent ; one bar of chocolate (Alaillard's single, 
double, or triple vanilla). Scrape the chocolate very fine, 
and put it with the eggs and sugar ; stir or beat until the 
mixture is complete, and add the cream by degrees. Pour 
into a milk boiler, and stir until the cream is thick enough to 
stick to the spatula : then pour the contents into an earthen 
dish, or freezer, and set in a very cold place. The boiling 
of the cream is of great importance, and requires particular 
attention, especially when no milk boiler is at hand, and the 
cream is boiled on open fire. In this case, as soon as the 
cream begins to stick to the spatula, the pan must be immedi- 
ately withdrawn. The flavoring should be added after the 
cream is boiled. Before freezing it is advisable to pass it 
through a hair sieve. 

FEOZBN PUDDING. 

Mrs. Henry Stoddard. 

One and one half pints of cream ; four ounces of macaroons ; 
six ounces of white sugar; the yellow rind of one orange, 
grated, and the juice of two. If oranges can not be had, 
use one ounce of orgeat. Beat the cream on ice until it 
hangs to the beater : then add the sugar, oranges, and the 
macaroons (grated and put through a sieve). Freeze like ice 
cream, and afterward put into moulds. 

LEMOX ICE. 

Make a rich lemonade ; add a little arrow root. Be careful 
to stir steadily while freezing. 

OEAXGE ICE. 
Juice of six oranges, and grated rind of three ; juice of two 



VALUABLE RECIPES. 



91 



lemons ; one pint of sugar dissolved in one pint of cold water. 
Mix, and freeze same as lemon ice. 

OKANGE ICE. 
One and one half pints of water ; one pint of sugar ; juice of 
eight oranges, and two lemons ; whites of four eggs, beaten 
very light ; rub some of the sugar on the orange, to extract 
the flavor. Boil the sugar and water together for ten or 
fifteen minutes, and pour it over the eggs, boiling hot, stir- 
ring all the time; then add the juice, which must be strained. 
When cool, freeze. 

FEOZEX PEACHES. 
Take two quarts of rich milk, and two teacupsful of sugar 
mix well together, and put into a freezer, with ice and salt 
packed around it. Have ready one quart of peaches, mashed 
and sweetened. When the milk is very cold, stir them in. and 
freeze all together. Strawberries can be used in the same- 
way, but will require more sugar. 

FBOZEX STEAWBEEEIES. 
Take nice, ripe strawberries ; put them into a bowl and 
mash them ; make them rather sweeter than for the table. Let 
them stand until the juice is drawn out, then freeze. Serve 
with cream, or ice cream. 



92 VALUABLE RECIPES. 




TAFFY. 



Melt in a stew pan three ounces of butter and one pound 
of moist sugar ; stir well over a slow fire ; boil one quarter of 
an hour ; pour out on a buttered dish and mark in squares. 

MOLASSES CANDY. 
Lillie. 

One half pound of sugar; one quarter pound of butter; 
one quart of molasses ; boil until it will crack in cold water. 
When cool it can be pulled until Avhite. 

CKEAM CANDY. 

Miss M. A. Cummin. 
One j)Ound of loaf sugar ; one cupful of water ; one half 
teaspoonful of cream tartar; two of vanilla; two of vinegar; 
butter size of an egg. Boil until it hardens when dropped into 
water. When nearly cold, pull as you would other candy. 

CHOCOLATE CAEOMELS. 

Mrs. Ashley Brown. 

Take of grated chocolate, milk, molasses and sugar, one 
cupful each ; -piece of butter size of an egg ; boil until it drops 
hard; put in a buttered pan and, before it cools, mark off in 
square blocks. 



VALUABLE RECIPES. 



93 



CANDY DEOPS. 

Mrs. Ashley Brown. 
One pint of sugar; half pint of water; boil till it cracks 
when dropped in water ; flavor with lemon or peppermint ; 
drop in small drops on buttered paper. 

COCOANUT CAXDY. 

Two pounds of coffee sugar to one cocoanut: dissolve sugar 
in the milk of the nut : then let it come to a boil and add the 
grated meat. Boil until tender ; then pour out and let cool 
on buttered pans ; cut in squares. 

BUTTEE SCOTCH. 

Mattie. 

One cupful of Orleans molasses; one cupful of sugar; one 
half cupful of butter ; boil until it snaps in water. 



94 



VALUABLE RECIPES. 



YEAST. 

Pour three pints and a half of cold water on one handful of 
hops ; grate three large potatoes ; boil the hops fifteen min- 
utes ; then mix together one half cup of sugar ; a large kitchen- 
spoonful of flour ; one tablespoonful of ginger and one of 
salt; a lump of alum the size of a hazelnut. After strain- 
ing the water off the hops, pour it over the mixture and let 
it boil five minutes ; stir all the time. When cool, add one 
pint of sponge and let stand twenty-four hours, stirring it 
frequently; then jug and cork tight. Put in a cool place. 
It will keep three weeks. 

DEY YEAST. 

Take three pints of flour and put it in a crock ; boil and 
skin six common sized potatoes; press them through a cullen- 
der into the flour; add three pints of water in which a hand- 
ful of hops has boiled five minutes. Mix well together and 
let stand fifteen minutes, or until about milk warm; then 
pour in enough cold water to make it of the consistency 
of sponge. Soak half a pint of dry yeast and add to it. Let 
it rise very light, stirring it down three or four times : 
then put three quarts of sifted corn meal into a bread bowl 
and pour the raised yeast into the middle of it. Mix until 
quite stiff; spread out thin and dry it in the shade, turning 
occasionally. It will dry in a couple of days. 



VALUABLE RECIPES. 



95 



BEE AD. 

In the evening, pare and cut six or eight potatoes ; boil 
and mash them ; add one quart of boiling water; while hot, 
stir in flour to make a batter ; when cool enough, add one 
teacup of dry yeast that has been soaked in a little tepid 
water. The next morning, stir up the sponge to a thick 
batter with one quart of water, and two tablespoon sful of 
salt, and add the yeast. When light, mix in flour and 
knead well ; then let it rise again ; mould, and put into 
pans. When light, bake one hour. This will make four 
small loaves. 

BKEAD. 

Mrs. W. R. S. Ayres. 
Four pints of good sour milk ; let it come to a boil ; pour it 
over two large tablespoonsful of flour ; let stand till cool. 
Then make a thin batter by adding flour and one half teacup- 
ful of jug yeast; let stand till morning, then mix in flour- 
enough to make it stiff; knead well; let it rise in the bowl 
until very light. Mould into four loaves ; let it rise again 
before baking. Bake in a quick oven three quarters of an 
hour. 

BEE AD, WITH DEY YEAST. 
In the evening, take four medium sized potatoes; pare and 
boil them ; when soft, drain off the water, and mash, with a 
teacupful of flour ; then rub the lumps out with your hands ; 
if too hot, add a little cold water. Add a cake of dry yeast 
soaked in a little tepid water ; mix well, and let stand till 
morning. Then stir into the sponge a quart of milk; two 
tablespoonsful of salt, and flour enough to make a dough. 
Knead well, and let it rise; then make into loaves, and, 
when light, bake one hour. 

BBOWN LOAF. 
Mrs. A. D. Wilt. 

One coffee cup of molasses ; nearly one teaspoonful of soda, 
dissolved in one half teacupful of boiling water, stirred into 



96 



VALUABLE RECIPES, 



the molasses till it foams ; then mix three -parts of Graham 
flour and one part corn meal, to make a thick batter, and add 
one desert-spoonful of lard. Pour the mixture into a well 
greased mould, and steam four hours. To be eaten hot. 
Yery nice as a pudding, with rich sauce. 

BEOWX BEE AD. 

Mr?. D. W. Stewart. 

Take a quart of bread sponge that has been raised over 
night ; a small teacupful of Orleans molasses ; one teaspoon- 
ful of soda, dissolved in a little water : a piece of alum the 
size of a pea, dissolved in water. Have the molasses, alum, 
and soda well mixed into the sponge, then add unbolted flour 
enough to make a soft dough — not quite as stiff as white bread. 
Make into small loaves; let stand until light, and bake. 
Xever use sugar -house molasses or syrup. 

BBOWX BEE AD. 

Lena Vignos. 

For six loaves of bread take three pints of warm water ; 
one cent's worth of brewer's yeast ; set it in the evening. In 
the morning add one teacupful of Orleans molasses and a little 
salt : mix stiff; let rise again ; knead and bake as other bread. 

EYE BBOWX BEEAI). 

Mrs. C. E. Corp. 

One pint of corn meal scalded : when cool, add one pint 
of sponge; one teaspoonful of soda; two thirds cupful of 
Orleans molasses ; wheat or rye flour to make a stiff batter. 
Place in a pan ; let stand until very light. Bake one and 
one-quarter hours. 

EICE BEEAI). 
Take a plate of boiled rice warm enough to melt a lump of 
butter the size of a walnut : beat two eggs, separately. Mix 
with them one and one half teacupsful of flour, and milk 
enough to make a thick batter, adding a little salt. Grease 
the pans and bake like bread or muflins. 



VALUABLE RECIPES. 



97 



COBN BEEAD. 

One pint of sour milk; one teaspoonful of saleratus; one 
pint of corn meal ; three eggs ; two tablespoonsful of sugar, 
and one of melted butter. Bake in shallow pans. 

CORN BEEAD. 

Piqua, Ohio. 

Three eggs beaten separately; put the yolks in last; one 
fourth cupful of lard and butter mixed together ; one teacup- 
ful of buttermilk ; one teaspoonful of soda, and a little salt ; 
corn meal enough to make it stiff as pound cake. 

COEN BEEAD. 

Mrs. Dr. Steele. 

One quart of corn meal ; one pint of flour ; one pint of 
thick, sour milk ; one egg ; two tablespoonsful of molasses ; 
one teaspoonful of soda. Mix together, putting the white of 
the egg in last. Steam one hour in a two-quart tin pan ; then 
bake ten minutes to brown. 

MISSISSIPPI COEN BEEAD. 

Mrs. Admiral Schenck. 
Same quantity of soft boiled rice and sifted corn meal; add 
a little lard or butter; mix with sour milk sweetened with soda. 
Bake in a deep tin pan in a quick oven. Bring it to the table 
in the pan hot. 

COEN DODGEES. 

Mrs. A. Grimes. 

Two pints of corn meal ; one tablespoonful of lard ; two 
eggs, and one teaspoonful of salt. Scald the meal with the 
lard in it ; cool with a very little milk ; add the eggs and beat 
hard for ten minutes. If too thick add a little more milk. 
They must be just thick enough to retain their shape when 
dropped from a spoon. , Grease the pan, and have it hot be- 
fore putting them in. 



98 



VALUABLE RECIPES. 



BUSKS. 

Mrs. J. F. Edgar. 

One quart of milk ; six eggs ; three fourths pound of but- 
ter; two cups of sugar; one pint of potato yeast; mix with 
flour to a batter. When light, make into a soft dough ; let 
rise again; then roll out, cut, and put into pans to rise. 
When light, bake. 

RUSK. 

Mrs. A. M. Woodhull. 
Piece of bread dough large enough to fill a quart bowl ; 
one teacupful of melted butter ; one egg ; one teaspoonful of 
saleratus. Knead quite hard ; roll out thin ; lap together; cut 
with a mould ; and set them to rise in a warm place. 

ENGLISH ROLLS. 

Mrs. D. A. Bradford. 

Take two pounds of flour; two ounces of butter; three 
tablespoonsful of yeast and a pint of warm milk. Stir well 
together, and set before the fire to rise; knead and make 
into twelve rolls. Bake in a moderate oven twenty minutes. 

SARATOGA ROLLS. 

One pint of sweet milk; two pints of flour; two table- 
spoonsful of butter; four tablespoonsful of yeast, Beat thor- 
oughly and let rise five or six hours, or all night, Before 
baking, add one half teaspoonful saleratus dissolved in a little 
warm water. Pour into a shallow pan and bake half an 
hour. 

PARKER HOUSE ROLLS. 

Mrs. Wm. Clark. 

At night take two quarts of flour; rub in two tablespoons- 
ful of lard ; make a hole in the middle and put in one pint of 
cold boiled milk ; one half cup of yeast ; three tablespoonsful 
of sugar, and a little salt. Let this stand until morning 
without mixing; then beat hard and let it stand until noon. 



VALUABLE RECIPES. 



99 



Then roll and cut round ; spread a little butter on each one 
and fold over ; put them into pans and let stand until ready 
to bake. 

GRAHAM BREAKFAST ROLLS. 

Two pounds of potatoes boiled and pressed through a cul- 
lender; one pint of water; one half cupful of sugar; one 
teaspoonful of salt, and one half cupful of yeast. Mix into a 
stiff dough with Graham flour; let it rise over night. In 
the morning mould into small cakes, and, when light, bake. 

POUNDED BISCUIT. 

One quart of flour; a pinch of salt; one half teacupful of 
butter ; make a stiff dough with milk ; knead it a little ; 
then beat hard with a rolling pin fifteen or twenty minutes. 
Roll out and cut into small biscuits. Stick with a fork and 
bake in a hot oven. 

HUNTER'S BISCUIT. 

Mrs. J. H. Pierce. 

Into five pints of sifted flour mix three teaspoonsful of 
cream tartar; stir in one half pint of sweet milk and one 
half pint of melted butter or fresh lard. Into this stir one 
half pint of sweet milk with a saltspoonful of salt and one 
teaspoonful of soda thoroughly dissolved in it. The dough 
should be very stiff, rolled in thin sheets, and cut upon the 
baking pan with a knife or notched wheel. 

SODA BISCUIT. 

Mrs. David Rench. 

One pint of sweet milk; one teaspoonful of cream tartar; 
one half teaspoonful of soda with the milk ; one teaspoonful of 
lard mixed with the flour ; a little salt ; cut one quarter of an 
inch thick. Bake ten minutes. 

DROP BISCUITS. 
One quart cf flour ; three teaspoonsful of baking powder; 



100 



VALUABLE RECIPES. 



one small teaspoonfiil of salt ; piece of butter the size of an 
egg rubbed thoroughly in the flour ; one pint of milk : drop 
from a spoon in buttered pans. Bake in a quick oven. 

EYE DBOP CAKES. 

To one pint of sour milk, or buttermilk, add three eggs ; a 
small teaspoonfiil of soda ; a little salt, and rye meal suf- 
ficient to make a stiff batter ; add the soda to the milk 
before the meal ; then the yolks, and, lastly, the whites, well 
beaten. Bake in muffin rings, or drop on a griddle. 

WHIGS. 

One quart of flour; one pint of milk: three eggs: one 
large spoonful of melted butter: three teaspoonsful of baking 
powder. Bake in muffin rings or cups 

MUFFINS. 
Mrs. G. W. H. 

One pint of warm milk ; three or four eggs ; a piece of lard 
the size of an egg: one teaspoonfiil of salt, and one half 
cup of yeast ; mix with flour stiff enough to drop from a 
spoon ; let rise three hours in a warm place. 

CORN MUFFINS. 

Mrs. S. Gebhart. 

One large cupful of sweet milk ; one of buttermilk or sour 
cream, in which dissolve one half teaspoonfiil of soda : one 
large tablespoonful of lard, one cup of boiled rice ; one cup of 
corn meal ; one tablespoonful of sugar, and two eggs. Beat the 
milk, rice, lard, sour cream, and yolks of the eggs well 
together; then add the whites, beaten very light : lastly, the 
flour. Bake in muffin pans. 

EICE MUFFINS. 

Mrs. S. G. 

One pint of boiled rice ; one of sweet milk ; five eggs ; one 
half cup of butter and lard mixed ; one pint of sponge, and 



i 



VALUABLE RECIPES. 



101 



a pinch of salt. Beat the yolks of the eggs, rice, and butter 
together; then add the sponge and milk; stir in sufficient 
flour to make a batter. Let it rise very light ; beat the 
whites of the eggs, and stir in just before baking. 

GRAHAM GEMS. 

Mrs. J. F. E. 

Two eggs ; two cups of sweet milk ; one cup of Graham 
flour ; one of wheat flour, and a little salt. Grease the pans 
with lard ; heat them very hot ; fill almost full, and bake 
about half an hour. 

POTATO CAKES. 

Two pounds of mashed potatoes; two tablespoonsful of but- 
ter, and a little salt; two pounds of flour ; stir in milk enough 
to make a batter ; put in one half teacupful of yeast. Set 
before the fire to rise ; when light, bake in cakes the size of 
a muffin. 

SALLY LUNN. 

Mrs. G. W. Loomis, Suffield. 
One pint of milk; three eggs, beaten separately; one table- 
spoonful of sugar; one tea-spoonful of salt, and three pints of 
flour; one half teacupful of yeast, and a piece of butter the 
size of an egg, warmed in the milk. Mix it up in the morn- 
ing, if wanted for tea. When light, stir down, and pour 
into pans, and let Sally rise again. Bake from three 
quarters to one hour. 

SALLY LUNN, WITHOUT YEAST. 

One quart of flour ; one half pint of milk; two eggs; a 
piece of butter the size of an egg; three tablespoonsful of 
sugar; one teaspoonful of soda, and two of cream tartar. 
Bake twenty minutes. 

SALLY LUNN. 

Mrs. Dr. Stewart. 

One half teacupful of butter, warmed in a pint of milk, 



102 



VALUABLE RECIPES. 



with a little salt ; three well beaten eggs ; seven cups of sifted 
flour, and one half teacup of yeast. Pour into pans, and 
bake when light. 

BREAKFAST PUFFS. 

Mrs. F. W. Grimes. 
One cup of milk; one cup of flour; two eggs, beaten sepa- 
rately ; a pinch of salt, and a little cream. Half fill the 
cups, and bake three quarters of an hour. 

PUFFETS. 

Miss Sidney Simms. 

One quart of flour ; one half teaspoonful of salt ; a piece 
of butter the size of an egg ; two eggs ; two tablespoonsful of 
white sugar; one pint of sweet milk, and three teaspoonsful 
of baking powder. (In all such recipes, sift the baking 
powder into the flour). Rub the butter in the flour; beat the 
eggs separately, adding the white last. Bake in gem pans, 
in a hot oven. 

ROSETTES. 

Mrs. E. F. Stoddard. 
To three eggs, the yolks beaten very light, add one quart 
of milk; a piece of butter the size of an egg. cut in little 
pieces into the milk and eggs ; three coffee cups of flour, or 
enough to make a batter of the consistency of waffles ; a little 
salt; two teaspoonsful of cream tartar; one of soda, and. 
last of all, the whites of the eggs, beaten very light, and 
stirred quickly into the mixture. To be baked in a quick 
oven. 

POP OVERS. 

One cupful of milk; one cupful of flour; one egg, and one 
teaspoonful of salt. Bake in gem pans; let them get hot be- 
fore putting in the batter ; bake quickly. Serve immediately. 



VALUABLE RECIPES. 



103 



YEAST WAFFLES. 

Mrs. Jno. G. Lowe. 
Take three pints of milk, and one tablespoonful of butter ; 
j)ut them into a pan on the stove until the butter melts ; add 
five eggs, well beaten ; one teaspoonful of salt ; one and one 
half tablespoonsful of yeast, and about three pints of flour. 
Make up, and let rise three or four hours before baking. 

RICE WAFFLES. 

. One teacupful of boiled rice (if cold, warm it on the stove); 
a piece of butter the size of an egg; three eggs; add 
the yolks well beaten ; stir in gradually one and one half 
cupsful of flour; one cupful of milk; a little salt; one tea- 
spoonful of soda; two of cream tartar, and, lastly, just before 
baking, stir in the whites of the eggs, well beaten. 

SOUR MILK WAFFLES. 

One quart of sour milk ; one teaspoonful of soda, and a 
little salt; two tablespoonsful of melted butter; five eggs, 
beaten separately, and flour enough to make a stiff batter ; 
add the whites of the eggs. 

BUCKWHEAT CAKES. 

Put in a jar, two quarts of tepid water; one pint of milk, 
and a little salt ; stir in buckwheat flour to a smooth but not 
very thick batter ; add one handful of corn meal, and a tea- 
cup of potato yeast. Cover the jar and keep in a warm 
place ; let rise very light ; bake on a griddle. 

CORN BATTER CAKES. 

Mrs. B. C. R. 

One pint of corn meal ; a small teaspoonful of soda and 
salt. Pour on enough boiling water to make it like mush ; let 
stand a few minutes to cool ; then take four eggs ; put the 
yolks in with the meal; a handful of flour, with two tea- 



104 



VALUABLE RECIPES. 



spoonsful of cream tartar ; stir in as much milk or water 
(either will answer) to make the batter suitable to bake : beat 
the whites last, and put in just before baking. 

COEN BATTER CAKES. 

Mix two pails buttermilk with one of sweet milk ; one egg : 
one handful of wheat flour ; a little salt ; one teaspoonful of 
soda, and as much corn meal as is needed to make a batter. 

HOMIXY EEITTEES. 

To one quart of well boiled hominy, seasoned with pepper 
and salt, add one egg; two. tablespoonsful of milk, and one 
of flour. Stir all together; mould into small cakes, and fry 
m a skillet, with a little butler or lard. 

PANCAKES OF EICE. 

Mrs. Gorton Arnold. 
Boil half a pound of rice to a jelly, in a small quantity of 
water ; when cool, mix with it a pint of cream ; eight eggs ; a 
pinch of salt ; nutmeg ; eight ounces of melted butter, and 
flour enough to stiffen. Fry in as little lard as possible. 

FRIED MUSH. 

Mrs. W. A. B. 

Into two quarts of boiling water, stir corn meal, until it 
makes a smooth mush; boil half an hour; add salt, and stir 
briskly. Have hot, in a skillet, one tablespoonfiil, each, of 
lard and butter ; drop the boiling mush into the skillet in 
little pats ; fry a light crisp brown on both sides. 



VALUABLE RECIPES. 



105 



CEUMB CAKES. 
Put pieces of stale light bread in a dish ; pour some milk 
(or buttermilk) over them, and let stand until soft. Bub and 
press through a cullender ; beat up three eggs and stir in ; add 
a little salt, and a teaspoonful of salaratus. Stir in flour enough 
to make it of the proper consistency to bake on a griddle. 

PENNSYLVANIA FLANNEL CAKES. 
The yolks of five eggs well beaten ; one quart of milk 
slightly warmed ; a little salt, and flour enough to make a 
batter ; add one cup of yeast. They will take several hours 
to rise and must be kept warm. Just before baking, add two 
tablespoonsful of melted butter, and the whites of the eggs 
beaten to a froth. Bake on a griddle. 

LEMON TUKNOYEPvS. 

Mrs. D. A. Bradford, 

Four dessertspoonsful of flour ; one of powdered sugar ; 
the rind of one lemon ; two ounces of melted butter ; two 
eggs, and a little milk. Mix the flour, sugar, and the grated 
rind of the lemon with a little milk to the consistency of 
batter; then add the butter and eggs well beaten. Fry and 
turn over. 

PEACH FEITTEES. 

Make a batter with eight eggs ; eight tablespoonsful of 
flour, and one quart of milk. Have ready in a frying pan 
some hot butter. To each tablespoonful of batter add one half 
of a peach, and fry. 

SPANISH FEITTEES. 
Cut baker's bread into strips thick as a lady -finger and any 
shape desired. Take one pint of cream ; sweeten; add ground 
cloves, cinnamon, nutmeg, pepper, and a pinch of salt. Stir 
in the whites of two or three eggs, well beaten ; dip the bread 
in the cream and fry in butter quickly. Serve very hot. 



106 



VAULABLE RECIPES. 



i 



In cake-baking much of the success depends on the oven, 
which should be well and evenly heated before baking, and 
not allowed to cool. 

Do not remove the cake until it is thoroughly baked, or it 
will fall. Try it by piercing with a broom splinter; if 
nothing adheres, it is done. 

Flour should never be used without sifting. 

BUCKEYE CAKE. 

One cup of butter ; two cups of white sugar ; four cups of 
flour ; one cup of sweet milk ; six eggs ; two teaspoonsful of 
cream tartar, and one of soda. 

POUND CAKE. 

Miss P. 

One pound of sugar ; three quarters of a pound of butter . 
one of flour ; nine eggs ; a piece of sal volatile the size of a 
pea, dissolved in a teaspoonful of water. Beat butter and 
sugar to a cream ; then add the eggs, beaten separately; 
lastly, the flour. 

CORN STAECH CAKE. 

Miss M. J. Dickson. 
Two cups of powdered sugar; one of butter; three 
fourths of a cup of milk; the whites of six eggs; three 



VALUABLE RECIPES. 107 



fourths of a cup of corn starch ; two full cups of flour ; three 
teaspoonsful of baking powder, mixed in the flour. Flavor 
with lemon. 

DELICATE CAKE. 

Mrs. J. R. Reynolds. 

Two teacupsful of white sugar; three quarters of a cupful 
of butter ; one cupful of sweet milk ; four of flour ; the 
whites of four eggs, beaten to a stiff froth ; three tea- 
spoonsful of baking powder. Flavor with vanilla, lemon, or 
nutmeg. 

DELICATE CAKE. 

Mrs. R. 

One half pound of flour ; one half pound of sugar ; one quar- 
ter of a pound of butter ; one teaspoonful cream tartar ; one half 
teaspoonful of soda, and whites of eight eggs. Flavor to taste. 

SXOW CAKE. 

Whites of ten eggs ; one and one half glasses of sugar ; one 
of flour; one teaspoonful of cream tartar, and one half tea- 
spoonful of salt. Put the cream tartar and salt in the flour ; 
stir in the sugar ; beat the whites of the eggs very light, and 
stir all together. Flavor with lemon. 

SILVER CAKE. 

The whites of five eggs; one cup of sugar; two and one half 
cups of flour; one half cup of butter; one half cup of 
mil k ; one teaspoonful of cream tartar, and one half tea- 
spoonful of soda. Mix the butter and sugar together ; add 
the milk ; then the flour, in which has been mixed the cream 
tartar; then the whites of the eggs; then the soda, dissolved 
in a little boiling water. 

GOLD CAKE. 

One cup of butter; two cups of sugar; three cups of flour; 
one half a cup of milk; the yolks of five eggs; one teaspoon- 



108 



VALUABLE RECIPES 



ful of cream tartar ; one half a teaspoonful of soda ; flavor 
to taste. 

prekch Burm. 

Mrs. G. W. Rogers. 
One pound of sugar: one pound of flour ; one half pound 
of butter ; two wine glasses of new milk : one teaspoonful of 
soda ; two of cream tartar, and eight eggs. Beat batter and 
sugar to a cream. 

LIVERPOOL CAKE 

Miss Man.- A. Cummin. 

One pound of flour: one pound of sugar: one half pound 
of butter; four eggs: one cupful of sweet milk; two tea- 
spoonsful of cream tartar, and one teaspoonful of soda, in the 
milk. Flavor to taste. Beat the sugar and butter together . 
then the eggs, without separating : add milk, flour, and Boda 
last. 

SOCIAL CAKE. 

Mrs. L. Moore. 

One cup of butter; two of sugar; three and one half 
cups of flour; five eggs, beaten separately; three quarters of 
a cup of milk ; one teaspoonful of cream tartar, and half a 
teaspoonful of soda. Flavor with lemon. 

QUEEX CAKE. 

Miss Lucy Chambers. 
One pound of sugar : one pound of flour, light weight ; 
ten eggs, leaving out four whites. Beat the yolks and sugar 
together ; then add the whites and flour. Spice to suit taste. 

SIMPLE SPONGE CAKE. 

Miss S. M. 

Three eggs ; one cwp of sugar, and one of flour. Beat the 
eggs very light ; then add the sugar ; and stir in the flour, 
and one teaspoonful of water. Flavor to taste. 



VALUABLE RECIPES. 



109 



SPONGE CAKE. 

Miss Armstrong. 

Take twelve eggs and weigh them ; take their weight in 
sugar, and one half their weight in flour ; two small lemons, 
or one very large one, grated. Bake in a hot oven. 

SPONGE CAKE. 

Mrs. A. F. Payne. 
One pound of powdered sugar ; one half pound of flour ; 
ten eggs; the juice of one lemon, and a little salt. Beat the 
yolks until very light ; then stir in the sugar, lemon juice 
and salt; then add part of the flour, and part of the whites, 
beaten stiffly; then the remainder of the flour, and, lastly, the 
remaining whites. 

COCOANUT SPONGE CAKE. 

Miss Mary Gebhart. 
Beat the yolks of six eggs, with one half pound of sugar ; 
one quarter pound of flour ; add one teaspoonful of lemon 
essence. Stir in the whites of eggs beaten to a froth ; add 
the grated pulp of one cocoanut. 

COCOANUT POUND CAKE. 

Mrs. J. A. McMahon. 
One pound of butter; one of flour; one of sugar; one of 
cocoanut, grated, and ten eggs. Beat the butter and sugar to 
a cream ; put the cocoanut in before the flour ; beat the eggs 
separately, and mix like other cake. Bake three hours in a 
moderate oven. 

COCOANUT CAKE. 

Miss Maggie Connelly. 

One cupful of butter; three of sugar, and four of flour ; 
whites of eight eggs; one cupful and three tablespoons- 
ful of milk; one teaspoonful of soda; two and one half 
of cream tartar ; one and one quarter of grated cocoanut in 
the cake ; mix the butter and sugar with your hand ; then 



110 



VALUABLE RECIPES. 



add the milk (use that of the cocoanut) ; mix the cocoanut 
with the flour, and add the eggs last. Bake in square pans 
Use the following 

ICING, 

Whites of three eggs ; two cups of sugar; three fourths of 
a cup of grated cocoanut. Spread thickly all over the top and 
sides ; set in the oven with the door open for a few minutes 

ALMOND CAKE. 

Miss Mary Brady. 

One cupful of butter; two of sugar; three of flour; one of 
sweet milk; the whites of eight eggs ; one teaspoonful of cream 
tartar; one half teaspoonful of soda, and two pounds of 
almonds, blanched and powdered fine in rose water. Best 
when several days old. 

HICKORY NUT CAKE. 

Mrs. Munger. 

Two eupsful of sugar; three fourths of a cupful of butter: 
three eupsful of flour, mixed with three teaspoonsful of baking 
powder; three fourths of a cupful of sweet milk: whites of 
six eggs, and one pint of nuts, rolled fine. 

HICKORY NUT CAKE. 

Mrs. Dr. Smith. 

Three tumblersful of sugar; one of butter; a little more 
than one of milk ; four of flour ; one teaspoonful of soda ; 
three eggs, beaten separately; essence of lemon ; one and 
one half pints of kernels, chopped fine, and two tablespoon;- - 
ful of raisins, chopped. 

WATERMELON CAKE. 

Mrs. Graham. 

White Part. — Two cups of sugar; one half cup of butter: 
one of sweet milk ; two teaspoonsful of baking powder : two 
and one half cups of flour ; and one lemon. 

Pink Part. — Made the same as the white, except use pink 



VALUABLE RECIPES. 



Ill 



sugar (which can be bought at the confectioners), and one 
half pound of raisins. Put the raisins in the sugar. Put 
the pink-part all in the center of the pan, and the white on 
the outside. 

COFFEE CAKE. 

Mrs. J. D. Dubois. 
One cup of butter; one of sugar; one of molasses; one of 
raisins; one of cold coffee; three of flour; two eggs; a piece 
of citron, cut small; nutmeg and cinnamon. 

" EEIE " COFFEE CAKE. 

Three cups brown sugar; one of butter ; one of cold coffee; 
three eggs; three teaspoonsfui of soda; two of cinnamon; 
one of cloves; one of nutmeg, and three and one half cups 
of flour. 

CITEON CAKE, 

Mrs. H, Conover. 
Whites of twelve eggs ; two cups of butter ; two cups of 
sugar ; four and one half cups of flour; one half cup of milk ; 
one teaspoonful of soda, two of cream tartar, and one pound 
of citron. 

CUEEANT CAKE, 

Mrs. H. C. 

Two cups of butter ; two cups of sugar ; one cup of milk ; 
four cups of flour; one teaspoonful of soda; two of cream 
tartar ; one pound of currants, and seven eggs. 

BEEAD CAKE. 

Mrs. J. F. Edgar. 

Three cups of light dough, before it is kneaded; three cups 
of sugar ; one cup of butter ; four eggs ; spice, cinnamon, and 
cloves. Mix together thoroughly ; let it rise until very light, 
then mix pretty stiff with flour, add what fruit may be de- 
sired, and one teaspoonful of soda. Divide in two cakes, 
and let rise again. Bake three hours, 



112 



VALUABLE RECIPES. 



FEU1T CAKE. 

Mrs. G. A. Black. 
One cup of butter; one of sugar; one of molasses; one of 
sweet milk ; three of flour ; four eggs; cinnamon, cloves, and 
allspice to taste; one teaspoonful ot soda; two of cream 
tartar, and two pounds of raisins. 

FINE EEUTT CAKE. 

Mrs. A. F. Payne. 

One pound of powdered sugar; one of butter ; one of flour: 
twelve eggs; two pounds of raisins ; two of currants ; one 
half pound of citron ; one tablespoonful of powdered mace ; 
one of cinnamon ; two nutmegs, grated ; mix a large wine 
glass of Maderia wine, and one of brandy, together, and steep 
the spices in it over night. Flour the fruit before adding it 
to the cake. Bake in two loaves. 

BLACK FEUIT CAKE. 

Mrs. T. M. McCormick. 
Four cups of sugar ; two of butter ; one of molasses ; one 
of brandy; eight of flour; one half pint of sour cream; eight 
eggs ; two pounds of raisins ; two of currants, and two 
of almonds ; one half pound of citron ; one tablespoonful 
of cloves ; one of saleratus ; one lemon, and two nutmeg*, 
grated. 

BLACK CAKE. 

Mrs. John W. Green. 

One pound and one quarter of butter; one pound of brown 
sugar ; one of flour ; three of raisins, seeded and chopped ; 
two of currants ; one of citron, cut thin and small ; one of 
tigs, chopped; thirteen eggs; one wine glass of Maderia wine, 
and two of brandy ; one teacupful of molasses ; one large nut- 
meg, grated ; two teaspoonsful of cinnamon ; one of mace, 
and one of cloves. Beat the butter and sugar until very 
light ; then stir in one fourth of the flour ; whisk the eggs, very 



Valuable hecipes, 



113 



stiff, and add them gradually ; then the remainder of the flour, 
one half at a time ; after beating well, add the wine, brandy, 
and spices, then mix all the fruit together, and add one third 
at a time. Beat well ; butter and line the pan with white 
paper ; put in the mixture, and smooth with a knife. Bake 
in a moderate oven, about four hours. 

FKUIT CAKE. 

Mrs. Mary C. King. 
Two cups of butter ; two and one half cups of sugar ; two and 
one half of cups molasses ; eight of flour ; two of sour milk ; 
eight eggs ; two teaspoon sful of soda ; three pounds of raisins ; 
three of currants; one of figs ; one of citron; two f lemons, 
grated ; two tumblers of currant jelly ; one half pint of brandy ; 
cloves, mace, cinnamon, and nutmegs. Mix flour and fruit 
alternately. Bake three and one half hours. 

GINGER FRUIT CAKE. 

Mrs. S. Craighead. 
One half pound of butter; one half pound of sugar; 
six eggs, beaten separately; one pint of molasses; one pint 
of sour milk, in which put one tablespoonful of soda ; three 
pints of sifted flour; one wine glass of brandy; three table- 
spoonsful of ginger ; one of cinnamon ; one of nutmeg, grated ; 
one teaspoonful of cloves ; one pound of raisins, mashed, with 
the seeds in ; one pound of currants ; one half pound of citron ; 
put the whites of the eggs in last. To be baked in a slow 
oven. This will make two cakes, and will keep several 
weeks. 

DRIED APPLE FRUIT CAKE. 

Mrs. Lucy Green. 

Two cupsful of dried apples soaked over night ; chop fine 
and simmer slowly in two cups of N. O. molasses until it 
looks dark. When cool, add one cupful of butter ; one half 
cupful of sugar ; three cupsful of flour ; one cupful of sweet 
milk ; two teaspoonsful of cinnamon ; two of cloves; two of 



114 



VALUABLE RECIPES. 



allspice; three of baking powder; one half pound of raisins, 
and three eggs. If you wish, add one cupful of currants and 
one quarter cupful of citron. Bake in a slow oven two and 
one half hours. 

FRENCH LOAF CAKE. 
Two and one half cupsful powdered sugar; one and one 
half cupsful of butter; live of flour; one of milk; one half 
glass of wine; one half glass of brandy ; one half pound of 
raisins : two ounces of citron, cut in small pieces ; one nutmeg, 
grated, and one tablespoonful of baking powder. Stir the 
sugar and butter to a cream ; then add part of the flour, with 
the milk (slightly warmed), and the beaten yolks of the 
eggs ; then the remainder of the flour, and the whites of the 
eggs, well beaten ; add the spice, wine, brandy, and baking 
powder. Mix thoroughly together; put the fruit in last. 
This will make two loaves. Bake one and one quarter hours. 

SPONGE GINGERBREAD. 

One cup of sour milk ; one of molasses ; one half cup of 
butter; two eggs: one and one half teasjioonsful of soda; one 
quart of flour, and one large tablespoonful of ginger. 

BLACK GINGER-BEE AD. 

Three cupsful of molasses; one of butter; one of sour 
cream ; five cupsful of flour ; four eggs ; one ounce of ginger ; 
one teaspoonful of soda in the cream ; fruit if you like. 

GINGER-BREAD. 

Mrs. D. W. Iddings. 
One pint of molasses ; one glass of sour milk or cream : 
one tablespoonful of soda ; one half pint of melted lard. Put 
the soda into the molasses and milk, and beat to a foam. 
Make the dough very soft. 

MARBLE CAKE. 

Miss J. A. E. 

Whites of seven eggs ; three cups of white sugar ; one of 



VALUABLE RECIPES. 



115 



butter; one of milk; four of flour ; one and one half teaspoons- 
ful of baking powder. Dark part — -Yolks of seven eggs ; 
two cupsful of brown sugar; one of butter; one of milk ; 
one of Orleans molasses, and four of flour; one tablespoon- 
ful of baking powder ; one of cinnamon ; one of allspice, 
and one half tablespoonful of cloves. Put some of the white 
mixture first into the pan, then with a large spoon drop in 
some of the dark, alternating until all is used. This will 
make one large and one small cake. 

CHOCOLATE MAKBLE CAKE. 

Miss Sallie C. Wight. 
One cupful of butter; two cupsful of sugar; one of sweet 
milk; three of flour; whites of five eggs; two teaspoons- 
ful of cream tartar, and one of soda. Take one teacup - 
ful of the batter and stir into it one large spoonful of grated 
chocolate ; wet with a small tablespoonful of milk ; fill cake 
dish about one inch deep with the white batter ; then drop 
in two or three places a spoonful of the dark mixture ; con- 
tinue this until the batter is all used. 



LAYER CAKES. 



CHOCOLATE CAKE. 

Miss Lina Miller. 

The yolks of three eggs ; one and one half cupsful of sugar ; 
three quarters of a cupful of butter ; one cupful of milk ; three 
teaspoonsful of baking powder ; flour enough to stiffen ; hake 
in jelly cake pans. 

ICING. 

Whites of three eggs beaten stiff; add white sugar enough 
to sweeten ; nine tablespoonsful of sweet chocolate, grated ; 
mix well and spread on each layer while a little warm, 



116 



VALUABLE RECIPES. 



CHOCOLATE CAKE. 

Blossom Brown. 

One cupful of sugar ; one half cupful of butter ; one half 
cupful of milk; two eggs; one and one half teaspoons- 
ful of baking powder; two cupsful of flour; bake in thin 
layers. For filling, take one half cake of sweet chocolate, 
grated ; one half cup of sweet milk ; one half cupful of sugar : 
yolk of one egg; one tablespoonful of vanilla. Boil in a pan 
set in a kettle of boiling water, until stiff, like jelly. When 
cool, spread it between the layers. 

SPKINGFIELD ALIEOXD CAKE. 

Two cupsful of sugar; one of butter ; one of milk; four of 
flour; five eggs; two teaspoonsful of cream tartar, and one of 
soda. Bake in jelly cake pans. Make a custard of one cupful 
of sour cream ; one egg; one half pound of almonds, blanched 
and chopped fine ; one tablespoonful of sugar. Flavor it with 
vanilla. Do not spread the custard on until the cake is cold. 
If you can not procure sour cream, take jelly ; flavor, and mix 
almonds with it. and spread between layers. 

OKANGE CAKE. 

Mrs. G. W. Rogers. 
One cupful of butter; two of sugar; one of milk, and 
three and one fourth cupsful of flour; five eggs, leav- 
ing out the whites of three ; one and one half teaspoonsful of 
baking powder ; juice of one orange. Bake in jelly cake tins 
and spread between the layers an icing made of the whites 
of three eggs and enough sugar to make it stiff ; juice of one 
and grated rind of two oranges. 

LEMOX CAKE. 

One cupful of butter ; four of flour ; three of sugar ; one of 
sweet milk; five eggs; one tablesj^oonful of baking powder; 
juice and rind of one lemon. Bake in flat tins. 



VALUABLE RECIPES. 



117 



AMBROSIA CAKE. 

Miss Louie Myers. 
One half cupful of milk ; three fourths cupful of butter ; 
two cupsful of sugar ; three of flour ; four eggs ; three tea- 
spoonsful of baking powder. Bake in jelly cake pans. When 
cold, spread with one pint of cream, whipped ; one grated 
cocoa-nut ; two eggs ; one cupful of sugar ; two oranges ; 
and the grated rind of one. 

JELLY CAKE. 

Miss Ellen P. Dickson. 
Five eggs; four cupsful of flour; three cupsful of sugar ; 
one cupful of butter ; one cupful of sour cream ; three fourths 
teaspoonful of soda. 

WASHINGTON CAKE. 

Mrs. J. T. Wolf. 

Two cupsful of sugar ; one half cupful of butter ; three 
cupsful of flour; three teaspoonsful of baking powder; seven 
eggs ; one half cupful of sweet milk. 

FILLING. 

Three tart apples grated ; one cupful of white sugar ; one 
egg ; the grated rind and juice of one lemon. Boil about 
two minutes ; then let it stand to cool before spreading on 
the cake. 

KAILKOAD CAKE. 
One cup of sugar ; one of sweet milk ; two of flour ; one 
teaspoonful of butter; two of baking powder, and three eggs, 
beaten separately. Mix, and bake immediately ; use shallow 
pans. While hot, spread on jelly, and roll up. This will 
make two cakes. 

KOLLED SPONGE CAKE. 

Two eggs ; two cupsful of sugar ; two of flour ; essence of 
lemon or brandy to taste. Bake in thin sheets ; spread the 



118 



VALUABLE RECIPES. 



jelly on while warm, and roll up. Use it while fresh. It 
makes a nice pudding with wine sauce. 

SPONGE CUSTAED CAKE. 

Miss Louie Myers. 
Six eggs ; two cupsful of sugar ; three of flour ; three 
teaspoonsful of baking powder, and four tablespoon sful of 
water. 

CUSTAED. 

One pint of milk ; one half cupful of butter ; put it into the 
milk and let come to a boil ; then stir in two eggs ; one cup- 
ful of sugar; two small teaspoonsful of corn starch ; spread 
this between the layers of cake. 

SPONGE COCOA-TOT CAKE. 

Miss Mary Gebhart. 
Take one pint of sugar ; -one of flour ; eight eggs, beaten 
separately, and one tablespoonful of water : mix. and bake in 
jelly cake pans. 

FILLING. 

One cocoanut, grated ; one cupful of sugar ; ooe of cream ; 
butter the size of an egg ; warm it a little ; mix thoroughly, 
and spread it between the layers. The cake is nicest when 
fresh. 

COCOANUT CAKE. 
Mrs. W. A. B. 

One cupful of butter; three of sugar: three of flour: one 
half cupful of sweet milk ; whites of ten eggs well beaten ; 
three teaspoonsful of baking powder. Beat butter and sugar 
to a cream; add flour, milk, and baking powder; a nd last, 
stir in the eggs very lightly. Bake in a moderate oven, in 
pans one inch deep. Make three cakes. 

ICING. 

Three eggs; one pound of sugar; two cocoanuts grated ; one 



VALUABLE RECIPES. 



119 



lemon. Beat the eggs to a stiff froth ; then add the sugar 
and lemon juice. Put one cake on a stand; while warm, 
spread on the icing ; then sprinkle thick with cocoanut. Lay 
on another cake and do the same. At the last, spread icing 
all over the top and edges and put on as much cocoanut as 
will adhere. 

WHITE MOUNTAIN CAKE. 

Mrs. I. Van Ausdal. 
One pound of flour; one of sugar; one half pound of 
butter; one teacupful of sweet milk; six eggs, beaten sepa- 
rately ; one teaspoonful* of soda ; two of cream tartar ; the 
grated rind and juice of one lemon. Bake in jelly cake pans ■ 
put icing between the layers. Previous to icing, dredge with 
flour. 

ICING. 

One half teacupful of water ; three of sugar, and the whites 
of three eggs. Boil the sugar and water until quite thick ; 
pour it on the whites of the eggs (^previously beaten), and 
beat all together until cool. 



SMALL CAKES. 



GOOD COOKIES. 

Mrs. Dr. McDermont. 

Five eggs, beaten light; four tablespoonsful of cream; one 
half pound of butter; two cups of white sugar; two tea- 
spoonsful of cream tartar; one of soda. When rolled, out 
sprinkle with sugar, and roll again ; cut into small cakes. 

AUNT BETSEY'S COOKIES. 

Twenty ounces of sugar; ten of butter; two teaspoonsful 
of saleratus; two teacupsful of milk; caroway seed, and 
flour to make it stiff enough to roll. 



120 



VALUABLE RECIPES 



C AX ADA COOKIES. 

Mrs. M unger. 

One half pound of butter ; one half pound of sugar : one 
pound of flour; two eggs; nib the butter and sugar to a 
cream; beat the eggs well together: add flour, and roll out 
very thin ; sprinkle with white sugar, aud bake quick. 

COOKIES. 

Mrs. Fred Lange. 

Two coffee cups of brown sugar; one of butter ; five of 
sifted flour; one egg; one half cupful of milk: one half tea- 
spoonful cream tartar: one fourth -teaspoonful soda, in the 
milk; roll thin ; bake in a quick oven. 

SAND TARTS. 
Two cups of sugar ; one of butter ; four eggs, leaving out 
the yolk of one. Beat the butter and part of the sugar to- 
gether, and the remainder with the eggs ; flour enough to 
make a very stiff dough. Eoll thin ; wet the top with white 
of egg; sprinkle with sugar and cinnamon, and put blanched 
almonds over the top. 

GLXGER NUTS. 

Mrs. Gibbs. 

Three pounds of flour : one of butter; one pint of molasses ; 
two teaspoonsful of saleratus ; ginger to the taste. 

GINGER SNAPS. 

Mrs. Mary E. Mitchell. 

One pint of molasses; one and one half coffee cups of but- 
ter ; two and one half cups of sugar ; one half cup of water : 
two eggs; one tablespoonful of ginger; one heaping tea- 
spoonful of soda. Mix all together with flour to make a soft 
dough; roll very thin, and bake in a quick oven. 

GERMAN CRACK CAKE. 

Amelia. 

One cupful of sugar; three quarters pound of flour; four 



VALUABLE RECIPES. 



121 



eggs, leaving out the whites of two ; beat all together, and 
bake in a biscuit pan. Sprinkle sugar and cinnamon over 
the top. Bake in a quick oven ; while warm (before taking 
out of the pans), cut in squares. 

NANCY'S DOUGHNUTS.. 

Two small cupsful of sugar; one cupful of sweet milk ; three 
eggs ; one tablespoonful of melted butter ; one small tea- 
spoonful of soda, and two of cream tartar. Mix with flour as 
soft as they can be rolled out. Fry in hot lard. 

RAISED DOUGHNUTS. 

Two cupsful of sweet milk ; one of lard ; one and one half 
cupsful of white sugar; one cupful of yeast; two eggs; a 
little grated nutmeg and salt; add flour enough to make a 
thick batter; let it rise until very light ; knead well, roll 
out and cut with a biscuit cutter, and cut the center out with 
a canister top ; put them on a floured board to rise again. 
When light, fry in hot lard. 

THE QUEEN OF DOUGHNUTS. 

Mrs. Mary Spinning. 
One half pound of butter; one tablespoonful of lard; three 
quarters of a pound of sugar ; five eggs ; one and one half pints 
of milk, and one coffeecupful of home made yeast. Heat the 
milk and sugar together; mix with them flour enough to 
make a stiff dough; heat the butter and lard; pour over 
the dough when very hot, and work in well with the hands ; 
add the eggs beaten separately, cinnamon or nutmeg, and 
then the yeast; let stand until light; pinch off pieces about 
as largo as a walnut ; roll into balls and fry in hot lard. 
When done, and while warm, sift powdered sugar over 
them. 

EXCELLENT CRULLERS. 

Mrs. J. Langclon. 

One egg ; four tablespoonsful of sugar ; one pint of sweet 



122 



VALUABLE RECIPES. 



buttermilk ; one tablespoonful of butter or lard ; flour enough 
to make a soft dough. 

CRULLERS. 

Mrs. H. L. Brown. 

To five tincupsful of flour put two teaspoonsful of soda ; 
four teaspoonsful of cream tartar; five eggs; one and 
one half tincupsful of sugar; one fourth pound of butter and 
pint of milk ; add cinnamon and nutmeg. 

CRULLERS. 

Mrs. Dr. Smith. 

Two cupsful of sugar ; one half cupful of butter; one half 
teaspoonful of soda dissolved in a cupful of sour milk; cin- 
namon or nutmeg to taste ; four eggs ; flour enough to make 
a soft dough. 

DROP GIXGER CAKES. 

Mrs. William Craighead. 

One pint of molasses; one teacupful of sugar ; one cupful 
of butter ; four eggs ; two tablespoonsful of ginger ; same of 
ground cinnamon ; one teaspoonful of salt ; one tablespoon- 
ful of soda in a half teacupful of hot water; flour enough to 
make a stiff batter. Drop on tins and bake. 

SAVORY CAKES. 

Mrs. Ashley Brown. 

Beat four eggs, whites and yolks separately ; put them 
together, and add one half pound of white sugar; beat very 
hard ; stir in slowly one quarter pound of sifted flour ; flavor 
with vanilla ; drop with a spoon in thin cakes on white 
paper; grate loaf sugar over the top, and bake in a quick 
oven. 

SHREWSBERRY CAKES. 

Miss Armstrong. 

One pound of flour; one pound of sugar; one half pound 
of butter ; three eggs ; flavor with cinnamon or caraway 
seed. Drop on tins. 



VALUABLE RECIPES. 



123 



CHOCOLATE JUMBLES. 

Miss Jennie A. Edgar. 

One pound of sugar; one half pound of chocolate, grated ; 
whites of eight eggs, or four whole ones beaten very light ; 
six ounces of flour ; one teaspoonful of cinnamon ; one of 
cloves. Drop with a teaspoon on well buttered tins. 

CHOCOLATE PUFFS. 

Miss Joan Rench. 

Beat stiff the whites of two eggs, and beat in gradually 
one half pound of powdered sugar; scrape down very fine 
one and one half ounces of best chocolate (prepared cocoa is 
better), and dredge it with flour to prevent it oiling; mix 
the flour well with it; then add the mixture of egg and su- 
gar, and stir all very hard. Cover the bottom of a square tin 
pan with a sheet of white paper ; place upon it spots of pow- 
dered sugar about the size of a half dollar ; put a portion of 
the mixture on each spot, smoothing it with a broad knife 
dipped in cold water ; sift white sugar over the top of each ; 
bake a few minutes in a brisk oven. When cold, loosen them 
with a broad knife. 

DROP JUMBLES. 

One pound of sugar ; three fourths of a pound of butter ; 
yolks of eight eggs, or four whole ones ; one cup of sour cream ; 
one teaspoonful of soda ; one pound of currants ; flour suffi- 
cient to make the batter thick enough to drop from a spoon. 
Bake in buttered pans. 

CO CO A NUT JUMBLES. 

One pound of cocoanut, grated ; three fourths of a pound of 
sugar ; three eggs ; large irons]30onful of flour ; drop on but- 
tered pans. 

ALMOND MACAROONS. 

Mrs. M. Eells. 

One half pound of almonds, blanched and pounded with 



124 



VALUABLE RECIPES. 



a little rose water or essence of lemon ; one half pound of 
white sugar; two eggs; whites well beaten. Dip your hands 
in water and work the mixture into balls the size of a hick- 
ory-nut. Put them in a cool oven and bake a light brown. 
Cocoanut can be grated and made into macaroons in the same 
way. 

EGG KISSES. 

* 

Miss Irene Stout. 

Take one half pound of granulated sugar, and the whites of 
four eggs, beaten very stiff ; put writing paper in a pan, and 
drop in spots with a teaspoon. Bake in a slow oven three 
quarters of an hour. 

MEKANGUES. 

Mrs. D. W. Stewart. 
The whites of nine eggs, beaten to a froth ; mix with them 
one pound of powdered sugar. Drop on paper with a tea- 
spoon and bake a light brown, putting the paper on a board 
(not pine) on the bottom of a pan, in the oven. When done, 
fill with whipped cream flavored with lemon. 

COCOANUT CAKES. 

Grate the white part of one cocoanut; allow an equal 
weight of white sugar; add the grated rind and juice of 
one lemon. Mix the ingredients well ; make into cakes 
the size of a nutmeg with a little piece of citron in each. 
Bake on buttered tins about twenty minutes in a moderate 
oven. 

MADELEINES. 

Blanch and chop rather fine some sweet almonds. Mix 
well together in a bowl three ounces of flour; three of sugar, 
and two eggs; then add one ounce of melted butter and a 
few drops of essence, to flavor. Butter slightly small tin 
moulds, and dust with equal parts of sugar and flour. Fill 
the moulds about two thirds full ; spread the almonds over 
the top and bake in a quick oven. To be eaten cold. 



VALUABLE RECIPES. 



125 



CREAM CAKES. 

Miss Birge. 

Boil in one half pint of water three fourths of a cupful of 
butter, and stir in one and three fourths cupsful of flour. Take 
from the fire : put into a large bowl and stir in five eggs, one 
at a time, without beating, and one half teaspoonful of soda 
(dry). Drop in pans half the size you wish them; bake in a 
quick oven fifteen or twenty minutes. 

FILLING FOR THE ABOVE. 

One quart of milk ; five eggs ; one and one half cupsful of 
sugar; two tablespoonsful of corn starch; flavor with lemon 
or vanilla. 

BOSTON CKEAM CAKES. 

Mrs. I. Baldwin. 

One pint of water ; one half pound of butter ; three fourths 
of a pound of flour ; ten eggs. Boil the water, with the butter 
in it : stir in the flour dry while it boils ; when cool, add 
a teaspoonful of soda, and the eggs well beaten. Drop 
the mixture on buttered pans with a desertspoon. Bake 
twenty minutes. 

CREAM. 

One cuj)ful of flour; two of sugar; one quart of milk and 
four eggs. Beat the flour, sugar and eggs together and stir 
them into the boiling milk. When the mixture is sufficiently 
scalded, set it to cool; flavor with lemon. When the cakes 
are cool, cut them open and fill in the cream. 



126 



VALUABLE RECIPES. 



In preparing pickles, avoid the use of metal vessels. If 
pickles are kept in them any length of time they will become 
poisonous. When it is necessary to boil vinegar, do it in a 
porcelain kettle, or in a stone jar on top of the stove. Always 
use the best vinegar. A small quantity of alum is an im- 
provement to pickles, but too much is injurious. Keep them 
in either glass or hard stoneware. 

CUCUMBER PICKLES. 

Mrs. G. W. Rogers. 
Two hundred small sized cucumbers; three tablespoonsful 
of white mustard seed; three of black ; three of celery seed; 
one handful of juniper berries, one handful of small green 
peppers ; two pounds of sugar, and a few small unions. Let 
the cucumbers stand three days in salt water closely cov- 
ered. Boil a little alum in a half gallon of vinegar, and pour 
over the cucumbers scalding hot ; repeat three or four times. 
When ready to bottle, add one half pound of ground mustard, 
and one bottle of English chow-chow. Take the vinegar 
from the chow-'ehow and mix with it sufficient cold vinegar 
to cover well the pickles. Seal up in glass jars. 

CUCUMBEE PICKLES. 

Mrs. T. A. Phillips. 
Wash your cucumbers well, and place them in stone jars. 



VALUABLE RECIPES. 



127 



To every gallon of vinegar add one half teacupful of salt ; one 
ounce of ginger root ; one ounce of allspice ; one ounce of 
cloves ; one ounce of cinnamon ; one ounce of blade pepper. 
Boil the vinegar and spices together for three mornings and 
pour over the pickles hot ; cover them closely. Will be ready 
for use in three days. 

CUCUMBEK PICKLES. 

Mrs. James R. Wallace. 
Let the cucumbers lie in salt water forty-eight hours ; put 
together two quarts of vinegar; some cinnamon ; red peppers 
and horse radish, and let them boil hard for fifteen minutes ; 
then throw in the pickles and put in enough vinegar to cover 
them. Let them scald, not boil ; then set the kettle upon 
the stove and let the pickles remain in it (kept hot) until they 
are green ; then pack them in jars and scald fresh vinegar, 
adding one pint of sugar to every gallon of vinegar, and pour 
over the pickles. Seal them tight. 

GHEKKLNS. 

Mrs. J. R. Young. 

Put the gherkins in brine for a week ; if they are salty, 
soak one day; then take a kettle and line it with grape 
leaves ; put the gherkins in and cover them with vinegar ; 
put in a piece of alum the size of a hickory -nut ; let them 
stand on the coolest part of the stove all day and keep warm 
but not boil. If the vinegar is salty, put on fresh. Put the 
spices, cloves, cinnamon, mace, allspice, and pepper in a sepa- 
rate vessel with vinegar and boil. Pour it over the gherkins 
and they are done. 

INDIA PICKLES. 

Admiral Schenck. 

One gallon of best vinegar ; three ounces of salt ; one half 
pound of flour of mustard: two ounces of turmeric ; three 
ounces of white ginger; one ounce of cloves; one of mace; 



128 



VAULABLE RECIPES. 



one of white and long peppers each ; four ounces of chalots 
peeled ; two ounces of garlic peeled ; two ounces of cayenne 
pepper. The mustard and turmeric must be rubbed together 
with a little cold vinegar and stand until smooth ; stir in the 
other ingredients just before it boils. As soon as it boils, re- 
move it; let it cool and it is fit for use. 

YELLOW PICKLES. 

Mrs. R. P. Erown. 

Six gallons of best vinegar; six ounces of turmeric; six of 
white ginger; six of long peppers; one of mace; one of 
cloves ; two of white mustard ; one of white pepper ; two of 
celery seed; two pounds of brown sugar; two handsful of 
garlic: oranges and lemons to taste. Into this pickle put 
any vegetable preferred, prepared as follows : Soak in cold 
brine for one week ; after which expose them to the sun 
through the day ; at night return them to the brine ; then 
soak four days in vinegar and afterward put them into the 
pickle. Onions should have boiling brine thrown over them 
and stand four or five days ; then bleach as the others. 
Vegetables may be prepared as they come in season. This 
pickle will keep for years. 

STUFFED CUCUMBERS. 

Mrs. H. Strong. 

Let the cucumbers lie in brine four or five days ; then cut 
open one side, and scrape out the inner part. If the inside 
is very salty, let them lie in cold water until the next day ; 
if not, two or three hours will answer. 

STUFFING. 

American mustard seed, cloves, black pepper, red pepper 
pods, small onions, celery seed, and horse-radish, chopped 
fine. 

FILLING FOE CUCUMBER MANGOES. 

Miss Louie Phillips. 
One half pound of white mustard seed ; one ounce of 



VALUABLE RECIPES. 



129 



cloves ; one of black pepper ; two of celery seed ; one cup of 
horse-radish, grated ; one pod of garlic in each cucumber; 
four tablespoonsful of table mustard ; eight of oil, and one 
of turmeric. Mix the mustard in cold water, and boil ; when 
cold, stir in the oil and turmeric, and then mix with the other 
ingredients. Onions, cabbage, and tomatoes maybe chopped 
with the filling, if desired. 

EIPE CUCUMBER PICKLES. 

. Take bright yellow cucumbers, firm but not soft ; pare and 
cut them in strips, and, after removing the seeds, put them in 
a weak brine for twelve hours ; pour off the brine, and scald 
them in alum water until clear; wash in cold water, and 
drain. Tc one gallon of vinegar, take three and one half 
pounds of sugar; one stick of cinnamon, nutmeg, and mace. 
Boil, and pour over the cucumbers; repeat two or three times. 

SLICED CUCUMBER PICKLES. 

Take one peck of medium sized cucumbers, and one half 
dozen onions; slice, and sprinkle with salt; let them lie 
three or four hours, then drain, and boil in vinegar for 
ten minutes, with the following spices : one half pound of 
yellow mustard seed ; two tablespoonsful of cloves ; one of 
mace; one of turmeric, and* two of brown sugar. Pack in 
jars, and tie paper closely over them. 

GREEN TOMATO PICKLES. 

Mrs. Judge Sherman. 

One peck of green tomatoes, sliced thin ; sprinkle with salt, 
and let them stand one night; slice twelve onions; put with 
the tomatoes, and boil in vinegar for two hours, with the fol- 
lowing spices : four ounces of white mustard seed ; four 
of ground mustard ; one half ounce of turmeric; one ounce of 
cloves; one of allspice ; one of ginger; one of pepper; one 
of cinnamon; one fourth of a teacupful of salt; and one 
half pound of brown sugar. 



130 



VALUABLE RECIPES. 



FEENCH PICKLES. 

One half peck of green tomatoes ; one dozen of white 
onions ; slice thin, and sprinkle with salt ; let stand over night ; 
drain in a cullender ; then put them into a porcelain kettle ; 
cover with vinegar and water, equal parts; boil slowly one 
hour; then drain one half hour. Take one and one half gal- 
lons of vinegar,and three pounds of brown sugar; boil and skim ; 
then add one half teacupful of French mustard ; one ounce each 
of ground cloves, allspice, cinnamon, black pepper, and tur- 
meric. Mix to a smooth paste with water, and stir into the 
vinegar while boiling. Use stone jars ; put in a layer of pick- 
les, and then a cup of the mixture. They are ready for im- 
mediate use. 

PICKLED TOMATOES. 
Take red tomatoes, not very ripe, puncture slightly with a 
fork, and cover them with strong brine; let them remain six 
or eight days; then soak them twenty-four hours in vinegar 
and water ; drain off, and, for every gallon your vessel holds, 
take six ounces of ground mustard ; four of ginger ; two of 
celery seed; one of cloves, and one dozen white onions, sliced. 
Mix the spices all together; put a layer in the bottom of the 
jar ; then onions and tomatoes, and so on, alternately, until 
the jar is full. Fill up with strong vinegar. 

PICKLED TOMATOES. 

Mrs. A. C. C. 

Take pear-shaped tomatoes, yellow and red mixed; wash 
them off, and put in narrow mouthed vessels, so that they can 
be made air tight; to a quart of tomatoes, take a teaspoon- 
ful of salt, some ginger root, cinnamon, mace, and small 
red peppers mixed in among them ; make the jars full, and 
fill up with vinegar. Set in a cool, dark place. In three or 
four weeks they will be ready for use. 

GEEEN TOMATO PICKLES (SWEET). 
Scald and peel full grown green tomatoes ; drop them into 



VALUABLE RECIPES. 



131 



strong ginger tea, and scald well. For every two pounds of 
tomatoes, take a pound of sugar and a pint of vinegar ; make 
a syrup of this, and drop in the fruit ; let them cook until 
perfectly clear; add mace, cinnamon, and white ginger. 
Cover well with the syrup and tie up closely. 

WALNUT PICKLE. 

Mrs. E. F. Stoddard. 
Take white walnuts fresh and tender ; put them in salt and 
water for three days ; then put in the sun until they turn black. 
Take half a pound of mustard seed; two ounces of pepper; one 
half ounce of cloves; one half ounce of mace; one half ounce 
of nutmeg, and a good stock of horse-radish, boiled in one gal- 
lon of vinegar. Cover the walnuts close, and let them re- 
main three or four weeks. Pour off the liquid for catsup, if 
desired, and bottle it,, covering the walnuts again with cold 
vinegar. 

SMALL WHITE ONION PICKLES. 
Take small white onions, and peel them ; lay them in salt 
water for two days ; change the water once ; then drain them 
in a cloth, and put them in bottles ; boil mace, pepper, and 
vinegar together ; let it cool, and pour over the pickles. 

ONION PICKLES. 

Mrs. L. G. Evans. 

Put white onions on the stove in warm milk ; when they 
commence to boil take them out and rub the outside skin off 
with a coarse towel ; then put them in jars and sprinkle them 
lightly with salt ; add a very little mace; about six sticks of 
cinnamon as long as your finger; a little horse-radish, and 
plenty of red pepper pods. Cover them well with vinegar. 

PICALILY. 

Mrs. J. F. ^Edgar. 

Take green tomatoes chopped very fine ; sprinkle well with 
salt; let stand twenty-four hours; drain off and put in a 



132 



VALUABLE RECIPES. 



stone jar. Take about half the quantity of cucumbers, and 
the same of cabbage ; after they are chopped, put into jars 
separately, and cover with cold vinegar. Take about one 
quarter as much white onions chopped ; salt and pour boiling 
water on them ; let stand a few hours; drain otf and cover 
with vinegar as above. Let all remain several days in a cool 
place; then press very dry and mix together; add some 
yellow and black mustard seed, celery seed, and a bountiful 
supply of grated horse-radish, with a few green peppers, 
chopped fine. Then take the best vinegar and about four 
pounds of brown sugar to each gallon. Boil it in part of 
the vinegar ; scum well, and pour over the whole. Add 
as much cold vinegar as is required. 

CHOW-CHOW. 

Two dozen large cucumbers sliced ; three quarters of a peck 
of green tomatoes sliced ; twelve large peppers (red and 
green) sliced ; one fourth peck of small w T hite onions peeled ; 
one pint of small red peppers. Sprinkle one and one half pints 
of salt over them and let stand all night. In the morning 
drain them well; then add one ounce of mace; one ounce of 
w^hite mustard seed ; one half ounce of cloves ; one ounce of 
celery seed ; one ounce of turmeric ; three tablespoonsful of 
ground mustard; one large piece of horse-radish cut up ; cover 
all with vinegar and boil half an hour, or until tender. 

PICALILY WITHOUT TOMATOES. 

Mrs. Roger Stemble. 
Two heads of cabbage ; four dozen cucumbers ; one dozen 
green peppers ; one of white onions ; chop all but the onions ; 
sprinkle with salt ; let them stand one hour; drain well ; then 
cover with cold vinegar and let stand twenty-four hours; 
chop the onions ; pour hot water over them ; squeeze it out 
and mix all together. To one gallon of the mixture add one 
half pound of sugar; one pint of mustard seed; a little mace 



VALUABLE RECIPES. 



133 



and cloves. Boil the spices in the vinegar and pour over 
hot. 

OIL PICKLE CABBAGE. 

Mrs. W. B. 

Trim and quarter six heads of good cabbage ; boil in vine- 
gar and water until a broom splint can be passed through 
them. Prepare a paste of one half pint of best sweet oil ; one 
pound of white mustard ; one half pound of black mustard ; 
one quart of chopped horse-radish ; one ounce of celery seed ; 
one ounce of turmeric ; one teacupful of brown sugar. Put 
down one layer of cabbage ; then cover with the above mix- 
ture, and alternate in this way, covering each layer with good 
vinegar. 

SPICED NUTMEGS. 

Mrs. John Rench. 

Take small nutmegs, not quite ripe ; pare and quarter them ; 
cover with vinegar and let stand twenty four hours. Then 
measure out one quart of the vinegar, and to each remaining 
quart add two pints of brown sugar ; then add the quart of 
vinegar that has been measured out ; put the vinegar and 
sugar on to boil a few minutes. Tie the spices, cloves, cin- 
namon and mace in a bag and put in a jar with the nutmegs 
and pour the vinegar over them. Boil this vinegar once a 
day for three successive days The third time drop in the 
nutmegs and let them boil fifteen minutes ; then put them 
in stone jars, and in three weeks they will be ready for use. 

WATERMELON PICKLES. 

Mrs. T. A. Phillips'. 
Pare off the green of the water melon rinds; cut in 
squares, and cover with weak alum water, poured on hot ; let 
it stand twenty -four hours ; then soak in rain water until 
well cleansed of the alum; put in a kettle; cover with pure 
water, and boil until tender ; then press the water out with a 
napkin. Make a syrup of equal quantities of vinegar and 



134 



VALUABLE RECIPES. 



sugar; add one stick of cinnamon, and race ginger. Put the 
fruit in and cook till clear ; then take it out and cook the 
syrup a little more. 

PICKLED PLUMS. 

Mrs. Theodosia Dubois. 
Seven pounds of plums ; three of sugar ; one ounce of cin- 
namon ; one of cloves, and one quart of vinegar. Put in a 
jar a layer of plums and a layer of spice; boil the sugar and 
vinegar, and pour it over the plums three days in succession, 
and the fourth day boil spices and all together. They will 
keep for years. 

SWEET GKAPE PICKLE. 

Mrs. Admiral Schenck. 

Seven pounds of fruit; four pounds of sugar; one quart of 
vinegar. Spices should be tied in a thin cloth, and boiled in 
the syrup, which should be poured boiling hot, for three suc- 
cessive days, on the grapes. After that they may be put 
away for use. 

CHEEKY PICKLES. 

Mrs. G. W. R. 

Two pounds of cherries; one pound of sugar; one half 
pint of vinegar ; pour on boiling seven mornings in succes- 
sion ; the last time, if amber cherries, put them in and boil a 
few minutes; add cinnamon. 

SWEET PICKLE CHEEEIES. 

Mrs. Dr. Craighead. 

To seven pounds of fruit take one quart of vinegar and 
three of sugar; one half teacupful of broken cinnamon, and 
a few cloves. Seed one half the cherries and stew them 
rich. 

SPICED APPLES. 

Eight pounds of apples, pared; four pounds of sugar; one 
quart of vinegar ; one ounce of stick cinnamon, and one half 
ounce of cloves. Boil the sugar, vinegar and spices together ; 



VALUABLE RECIPES. 



135 



put in the apples when boiling, and let them remain until 
tender. Take them out and put in a jar; boil down the 
syrup until thick, and pour it over. 

SPICED CUKKANTS. 

Mrs. J. L. Brenner. 

Three pounds of ripe currants; two pounds of sugar; one 
tablespoonfnl of cinnamon ; nearly one half tablespoonful of 
allspice; one half tablespoonful of cloves, and nearly one 
half pint of vinegar. Boil all one half hour. Put into close 
glass jars. 

SPICED PEACHES. 

Mrs. W. A. B. 

Pare and halve one peck peaches, and place in a stone jar; 
boil three pints of vinegar and three pounds of sugar ; skim, 
and pour over the fruit ; repeat three times, every other day ; 
the third time, add, while boiling, one half ounce of cloves ; 
one ounce of cinnamon, and one quarter ounce of mace un- 
ground. 

SWEET PICKLE PEACHES. 

Miss B. Pease. 

One quart of vinegar, and four pounds of sugar; boil, and 
skim ; peel seven pounds of fruit ; put in and boil until a 
little soft; take them out; heat the syrup three times, and 
pour over hot ; the last time, boil it down. If not as sweet 
as desired, a little more sugar may be added. 

SWEET PICKLE PEACHES. 

Mrs. Wm. Craighead. 

To twelve pounds of peaches take six pounds of sugar and 
one pint of vinegar; add spice to taste. 

SWEET CEAB PICKLES. 
Pat half a bushel of crab apples in a kettle with vinegar 
enough to cover them, and cook until tender; then take them 



136 



VALUABLE RECIPES. 



out of the vinegar and put them in jars. Measure the vine- 
gar and add a pint more than will cover the fruit, and to each 
pint add one and one half pints of brown sugar ; one hand- 
ful of stick cinnamon ; three tablespoon sfiil of cloves, and 
two of mace. Tie the spices in a bag and boil in the vinegar 
half an hour ; then put the fruit in the jars and cover with 
the vinegar. 

TO PICKLE PEARS WHOLE. 

E. A. E. 

Take three pounds of pears ; peel them and cut out the 
ends, leaving the stems in ; put them into a preserving kettle, 
with one quart of water, and boil until a fork will go through 
them easily; then lay them out on a dish; add to the juice 
one and one half pounds of sugar ; one pint of vinegar ; some 
stick cinnamon, whole cloves, and race ginger. Boil all five 
minutes, and skim ; put in the pears and boil them until the 
syrup thickens; then take them out in a jar, and, after the 
syrup has boiled a little longer, pour it over them. If, after 
standing a few days, 'the syrup should become thin, take it 
off and boil again. 

TO PICKLE ^ASTURTIONS. 

Take green nasturtions fresh from the vines ] put them in 
salt and water for one day ; then drain in a napkin. Put 
them in glass jars and cover with strong vinegar ; keep the 
bottles closely corked. Are equal to capers, with roast lamb. 



VALUABLE RECIPES. 



137 



CANNED PEACHES AND PEAES. 

Mrs. P. P. Lowe. 

Of peaches, the white heath clings are preferred; of pears, 
the flemish beauty. Take white clings tolerably ripe ; pare 
and keep them covered in a deep jar until ready to use ; then 
to three pints of seeded peaches put one pint of water and 
four tablespoonsful of pure white sugar ; cook them a few 
minutes, or until a silver fork will enter them easily, but not 
enough for the fruit to break ; then put in cans and seal im- 
mediately. This quantity usually tills a one quart can. Pare 
only enough for four cans, and put them up before prepar- 
ing more, unless two or three persons are at work ; then let 
one person can steadily, using two kettles, and putting in 
each enough to fill two quart cans. First put in. your kettle 
the water; add the sugar, and when that is dissolved put in 
the peaches. Can as soon as possible after peeling to prevent 
their discoloring by exposure to the air. 

CANNED PEACHES. ' 

Mrs. J. R. Reynolds. 

Take nice ripe peaches ; after paring, put them in a boiling 
syrup of sugar and water, (four tablespoonsful to one quart) ; 
cook ten minutes. Can and seal boiling hot. 



138 



VALUABLE RECIPES. 



BEASDY PEACHES. 

Mrs. J. R. Young. 

Take nice peaches, pared smoothly; scald them in an or- 
dinary syrup until soft enough to run a straw in ; place them 
in a jar ; make a fresh, rich syrup. To one pint of syrup add 
one pint and a half of best whisky: pour this over vour 
peaches and let stand over night ; if the syruji looks thin, 
boil over and add more sugar. 

TO PEESEEVE PEACHES FOE PIES. 

Take five pounds of sugar to fifteen pounds of peaches ; 
boil half an hour ; then add one and one half pints of vine- 
gar and let boil fifteen minutes. Bottle and seal up. 

TO PEESEEVE STRAWBERRIES. 

Miss Armstrong. 

To two pounds of fine large strawberries, add two pounds 
of powdered sugar ; put them in a preserving kettle over a 
slow fire until the sugar is melted ; then boil them precisely 
twenty minutes, as fast as possible. Have ready a number 
of small jars and put the fruit in boiling hot ; cork and seal 
the jars immediately; keep in a dry place. The jars must be 
heated before the hot fruit is put in. otherwise they will 
break. 

PRESERVED QUINCES. 

Mrs. Theodosia Du Bois. 
Take fine apple quinces : cut them in half ; pare and 
remove the cores ; weigh them, and to each pound of 
quinces allow one of sugar. Then put them into a kettle : 
cover with cold water and boil until they are tender enough 
to pass a broom splint through. Take out one at a time, and 
put them on dishes to cool and drain. Put sugar in a kettle 
with water enough to dissolve it ; then put the quinces into 
the syrup and let them cook until of a light color, skimming 
them all the time. Do not let them remain long, or they will 



VALUABLE RECIPES. 



130 



turn dark. Lay them on dishes, and when cool put in jars. 
Skim the syrup and strain through a hair sieve and pour over 
the quinces. 

BLACKBERRIES. 

Allow one pint of currant juice and one pint of water to 
six pounds of blackberries. Give them their weight in su- 
gar ; boil until the syrup is rich. 

PKESERVE CEAB APPLES. 

Put the crab apples in a kettle with grape leaves in and 
around them, and a small bit of alum. Keep them scalding 
hot about one hour ; then take them out ; skin and take out 
the seeds with a small knife, leaving on the stems ; lay them 
in cold water. Make a syrup of one pound of sugar to one 
pound of apples; wipe and put them in; stew gently un- 
til they look clear ; take them out and boil the syrup longer. 

TO PRESERVE ORANGES. 

Boil the oranges in soft water until you can run a straw 
through the skin. Put three quarters of a pound of sugar to 
each pound of fruit; take the oranges from the water and 
pour the hot syrup over them; let them stand over night; 
next day boil them in the syrup until it is thick; then take 
them out and strain it over them. 

GREEN GAGE PLUMS. 

Take an equal quantity of fruit and sugar; pour boiling 
water on the plums and wipe them dry; prick them. Then 
make a syrup of the sugar and one half pint of water ; when 
it boils put in half the plums; let them do slowly until they 
look clear; then take them out and put in the balance. If the 
syrup is thin, boil it longer. 

CITRON MELON. 
Pare the melons ; take out the seeds, and cut in squares 



140 



VALUABLE RECIPES. 



half an inch thick ; lay in salt and water one hour ; then 
wash off and boil in strong ginger tea. Make a weak syrup 
of sugar and water and boil ten minutes; then make a syrup 
of one pound of sugar to one pound of citron ; boil in this 
until it looks clear; season with lemon peel. 

GOOD APPLE SAUCE. 

Peel, quarter and core as many apples as you desire ; put 
them in a 'vessel with just enough water to stew them. 
While they are cooking have a vessel on the fire with one 
half pint of water; one tablespoonful of butter; one of sugar, 
and one quarter of a nutmeg, grated. When this boils, stir in 
enough paste thickening to make it of the consistency of 
cream ; put your apples in a dish and pour this over them. 

KASPBEKEY JAM. 

Mrs. S. Craighead. 

Take the best of red antwerp strawberries ; to every pound 
of fruit allow three quarters of a pound of white sugar ; mash 
them up well and mix with the sugar. Put them into 
a preserving kettle (porcelain is best), and let them boil one 
half hour, skimming them frequently ; put into close glass 
jars ; keep in a cool, dark place. 

JAM. 

Mrs. Theodosia DuBois. 
Seven pints of white currants; ten of red raspberries: 
twelve pints of sugar. Boil slowly one half hour ; then put 
in the sugar, and boil well three quarters of an hour, stirring 
most of the time to prevent its burning. 

PEACH JAM. 

Take ripe freestone peaches ; pare and cut in small pieces; 
to every pound of peaches allow one half pound of white 
sugar ; put the sugar over the peaches and let them stand 
two hours; then put them into a porcelain kettle on the fire. 



VALUABLE RECIPES. 



141 



and boil slowly; stir all the time until the fruit is mashed 
smooth, and it almost jellies ; put into glass jars. 

CHEEKY JAM. 
To each pound of cherries allow three quarters of a pound 
of white sugar ; seed them ; and as you do so throw the 
sugar gradually into the pan with them ; cover, and let them 
stand over night ; next day boil them until they form a thick 
paste. 

OEANGE MAEMALADE. 
Separate the pulp from the skin and seeds of the oranges ; 
soak the skins over night in cold water; (if the oranges are 
bitter put a little salt in the water). Scrape the skins well, 
carefully removing all the white ; then cut the yellow part 
into shreds, as fine as possible, and add to the pulp. Add 
one. pound of sugar to every pound of fruit. Boil twenty 
minutes. 

PINEAPPLE JAM. 
Peel pineapples, carefully cutting out black specks with a 
penknife ; grate on a coarse grater. Use one pound of sugar 
to one pound of pineapple ; boil until clear (about three quar- 
ters of an hour). Put in small glass jars, and seal up. 

TOMATO JAM. 
Take one half pound of sugar to one pound of tomatoes; 
put together in a stone jar and let stand twenty-four hours; 
then take off the juice and strain it. Put it in a porcelain 
kettle ; bring to a boil, and skum; then put in the tomatoes 
with a handful of stick cinnamon tied in a cloth ; stir all the 
time. About ten minutes before removing from the fire, take 
out the cinnamon and add one teacupful of good vinegar to 
one gallon of jam. Boil until the jelly will not sej)arate. 

FOE CANNING COEN. 

Mis. J. R. Young. 

Get the best sweet corn ; scald it on the ear, and cut it off 



142 



VALUABLE RECIPES. 



while hot ; put it in a pan over a kettle of boiling water ,to keep 
it hot until you get enough cut to fill a can. Have a ket- 
tle of weak brine boiling in a porcelain kettle. Fill your can 
within an inch of the top with corn ; then cover it with the 
brine, leaving room for it to swell; seal the can while boiling 
hot. 

FOR CANNING CORN. 

.Dissolve one and one fourth ounces of tartaric acid in one 
half pint of water ; cut the corn from the cob ; put it in a 
vessel over the fire, and bring to the boiling point; to 
each pint of corn allow one tablespoonful of this solution. 
Boil one half hour, stirring occasionally ; then put the corn 
in quart cans, and seal tightly. When wanted for use, pour 
the corn into a bowl, and stir in two thirds of a teaspoonful 
of soda to each quart of corn. Let it stand one hour before 
cooking. 

TO CAN GREEN CORN. 

Cut the corn off the cob ; pack very closely into quart cans ; 
then solder so that every particle of air is excluded. Set the 
cans in a kettle of cold water and bring it to a boil ; let the 
corn boil two and a half hours in this sized cans (larger, cans 
will require more time). When done pour cold water into 
the kettle to cool the cans and enable you to remove them 
carefully. 



VALUABLE RECIPES. 



143 



TO MAKE CHOCOLATE. 
Take three tablespoon sful of chocolate (scraped) and dis- 
solve it in one teacupful of boiling water ; add to it one pint 
more water, and when it comes to a boil, stir in as much milk 
as is desired. Boil five minutes. 

TO MAKE COFFEE. 

First have the coffee roasted an even, rich brown ; do not 
grind it too fine ; allow one tablespoonful of ground coffee for 
each cup of coffee ; put it into the coffee boiler ; stir into it 
the white of one egg, and just enough cold water to mix it; 
then pour on boiling water. For six tables]30onsful of coffee 
put in three pints of water ; boil twenty minutes ; set it aside, 
and pour in one teacupful of cold water to settle it; then 
transfer it to the urn. 

Coffee for forty persons — three pints of ground coffee and 
two gallons of water. 

TO MAKE TEA. 
First scald the teapot; pour out that water, and put in two 
teaspoonsful of green tea; add a cupful of water ; let it stand 
ten minutes ; fill up with boiling water. 

GRAPE WINE. 
To every quart of grape juice, take one pound of sugar, 



144 



VALUABLE RECIPES. 



and one quart of water. Put it in jugs, filling them, and 
keeping out enough to supply the jugs as it works over ; 
when it is done fermenting, put the corks in loosely, and let 
stand six weeks ; then bottle, and cork tight. 

ELDEEBEEEY WINE. 

To two quarts of berries, put two quarts of water; boil 
half an hour; strain the liquor through a hair sieve ; then to 
every quart, put three quarters of a pound of brown sugar ; 
four ounces of ginger, and two of cloves. Boil the whole 
fifteen minutes. Pour it into a tub, and, when cool, put in a 
jug or keg, with a piece of toast dipped in yeast. Keep it in 
a warm place ; in four or five days put in one pint of brandy. 
It will be ready to bottle about Christmas. 

BLACKBEEEY WINE. 

Measure the berries and bruise them ; to every gallon, add 
one quart of boiling water; let them stand twenty-four 
hours, stirring occasionally ; strain the juice through a flannel 
bag ; to every gallon, add two pounds of brown sugar ; pour 
it into a cask, and let it stand till through fermenting; then 
bung up tight. 

CUEBANT WINE. 

Mrs. J. F. E. 

Take one quart of juice; two of water, and three pounds 
of sugar; dissolve the sugar in the water; then mix all 
together, and fill the vessel to the brim, leaving the bung out 
until fermentation ceases ; fill up every morning with fresh 
juice and water, so that the skum may throw itself off"; when 
it has stopped fermenting, add two quarts of whisky to one 
barrel. Bung up tightly, until February or March, when it 
may be racked off and bottled. 

CUBBANT SITBUB. 
To a pint of strained currant juice, put a pound of sugar; 



VALUABLE RECIPES. 



145 



boil gently together eight or ten minutes ; then set it to cool ; 
when lukewarm, add a wine glass of brandy to every pint of 
syrup ; bottle, and cork tight. Keep in a cool place. 

EASPBEEEY SHEUB. 

Mrs. Graham. 

" One gallon of red berries, and one half gallon cider vine- 
gar ; let it stand over night ; then strain ; put in six pounds 
of white sugar ; let it boil ; skim, and let it stand until cool ; 
then bottle it, and when used, put in two thirds ice water. 

EASPBEEEY VINEGAR. 

Put two quarts of raspberries in a stone jar; pour over 
them one quart of the very best vinegar ; let it stand twenty- 
four hours ; then strain, and pour the liquor over fresh fruit, 
and let it stand in the same way ; allow one pound of sugar 
to a pint of juice; put it into a stone jar, and set in a pot of 
boiling water for one hour; skim well ; put into bottles, cork 
and seal tight. Diluted with water, it is a very nice drink 
for the sick. Toasted bread may be eaten with it. 

STEAWBEEEY ACID. 

Twelve pounds of fruit; two quarts of water; five ounces 
of tartaric acid. Put the acid in the water, and, after it is 
dissolved, pour it over the fruit; let it remain forty-eight 
hours ; and then strain it. To one pint of clear juice, add 
one and one half pounds of white sugar ; let it stand two or 
three days, stirring once or twice a day to dissolve the sugar, 
then bottle it. Place a cork loosely in each bottle until a 
slight fermentation take place, then cork tight, and keep the 
bottles erect ; the whole process to be cold, and no tin vessel 
must be used in the making of it. 

ELDEEBEEEY SYRUP. 

Wash and strain the berries, which should be ripe ; to a 
pint of juice, add a pint of molasses ; boil twenty minutes, 



146 



VALUABLE RECIPES. 



stirring constantly. When cold, add to each quart four 
tablespoonsful of brandy ; bottle, and cork tight. Is good 
for a cough. 

ORANGE SYRUP. 

Select ripe and thin skinned fruit; squeeze the juice 
through a sieve, and to every pint add one pound of white 
sugar. Boil slowly ten minutes and skim as long as any skum 
rises; when cold, bottle. Two tablespoonsful of this syrup, 
mixed with melted butter, makes a good sauce for puddings. 
Three tablespoonsful of it in a glass of ice water makes a 
nice drink. 

LEMON SYRUP. 

To every pint of strained juice, add one pound and one 
quater of sugar. Let it simmer until it becomes clear; when 
cold, bottle and cork tightly. 

PINEAPPLE SYRUP. 

Pare and cut the pineapples in pieces, and to every three 
pounds add a quart of water ; cover them, and boil until very 
soft; then mash and strain. To one pint of this juice add one 
pound of sugar; boil to a rich syrup, put in bottles and cork 
tightly. 

BLACKBERRY CORDIAL. 

Mrs. G. W. Rogers. 

To a peck of berries, take one pint of water; boil and 
strain them ; to three quarts of juice, add three pounds of 
crushed sugar ; boil and skim ; stir in one ounce each of cloves 
and cinnamon ; when cold, add one quart of best brandy, and 
two nutmegs, grated; bottle and seal up. 

QUINCE CORDIAL. 

Grate the quinces, and strain them through a flannel bag. 
To every three quarts of juice add one quart of brandy ; two 



VALUABLE RECIPES. 



147 



pounds of sugar ; spice if you wish; bottle tight; keep in a 
cool place. 

CHEEEY COEDIAL. 

Mash and strain the cherries, and, to one gallon of juice put 
two pounds of sugar. Boil together, and add one half pint 
of spirits to a gallon. When cold, bottle. 

SUMMER DEINIv. 

One large lemon ; one ounce of ginger root ; one and one 
half pounds of sugar ; one gill of yeast ; one ounce of tartaric 
acid ; two and one half gallons of water. Slice the lemon ; 
bruise the ginger, and mix all together, except the yeast ; pour 
the water boiling hot upon the mixture, and let stand until it is 
milk warm ; then add the yeast and set in a warm place 
for twelve hours ; then bottle ; tie the corks down tightly. It 
will be ready for use in forty-eight hours. 

CEEAM NECTAR. 

Three pounds of white sugar ; two ounces of tartaric acid 
dissolved in one quart of soft water over night ; stir in the 
whites of three eggs, well beaten; flavor to taste; bot- 
tle and keep in a cool place. Allow three tablespoonsful of 
the syrup to one glass of water ; add soda enough to make it 
effervesce ; put the soda in the water first. 

EGG NOGG. 

Twelve eggs; one and one half pounds of sugar; three 
pints of cream ; one of new milk ; two tumblersful of jamaica 
spirits ; one of brandy. Beat together for one hour ; then 
heat over hot water until milk warm ; then beat until cold. 

EGG NOGG. 

Mrs. William Craighead. 
Twelve eggs; one pound of granulated sugar; beat the 
yolks of eggs and sugar together until very light; set them 



148 



VALUABLE RECIPES. 



over a pot of boiling water, beating constantly until they are 
warmed through. Add from four to six wine-glasses of bran- 
dy, five pints of milk, and the whites, beaten to a stiff froth, 
last, 

BEER. 

One pint of molasses; one pint of yeast; one tablespoon- 
ful of cream tartar ; one ounce of ginger, and six quarts of 
cold water; mix and let stand twelve hours before bottling. 

SPELT CE BEER. 
Take four ounces of hops; boil half an hoar in one gallon 
of water ; strain it ; add sixteen gallons of warm water ; two 
gallons of molasses ; eight ounces of essence of spruce dis- 
solved in one quart of water ; put it in a clean cask ; shake 
it well together ; add one half pint of yeast ; let it stand and 
work one week ; if warm weather, less time will do. When 
drawn off, add one tablespoonful of molasses to each bottle. 

HARVEST BEER, 

To make fifteen gallons of beer, put into a keg three pints 
of yeast; three pints of molasses and two gallons of cold 
water. Let it stand a few minutes ; then mix well together 
three quarts of molasses, three gallons of boiling water with 
one ounce of ginger, and pour all into the keg ; fill it up with 
cold water. A decoction of sassafras is an addition to the 
flavor of the beer. 



VALUABLE RECIPES. 



149 



In preparing articles of diet for the sick be careful to use 
cooking utensils that are perfectly sweet and clean. 

Food should be prepared in small quantities, and serveed 
in the most inviting manner. 

BEEF TEA. 

Cut one pound of lean, fresh, juicy beef into thin slices ; 
sprinkle with a little salt ; put it into a wide-mouthed glass 
or stone jar ; cover closely; set it in a kettle of water which 
must boil hard for one hour; take out the jar and strain the 
essence of the beef into a bowl. Chicken tea may be made in 
the same manner. 

MUTTON BROTH. 

Boil a piece of mutton until it will fall from the bone ; then 
strain the broth and let it get cold, so that the fat will rise, 
•which must be taken off ; then warm the liquor and put in a 
little salt. Swelled rice or barley may be added to it. Yeal 
or chicken broth is made in the same way. 

GETJEL FOE THE SICK. 

Gruel can be made from oatmeal, arrowroot, wheat flour or 
corn meal. In all cases these things should be first mixed 
smoothly with a little cold water, and afterwards more water 



150 



VAULABLE RECIPES 



added; boil and season to taste. Two tablespoonsful of any 
of them is enough to make one pint, when boiled. A few rais- 
ins boiled in gruel is an improvement. 

EGG GRUEL. 
Beat the yolk of one egg with one tablespoonful of white 
sugar; pour one teaeupful of boiling water on it; add the 
white of the egg beaten to a froth, with any seasoning or 
spice you may desire. To be taken warm. 

PAX ADA. 

Toast a slice of bread very dry. until a nice brown color, 
but do not scorch it : break in small pieces into a bowl: put in 
sugar and a little grated nutmeg and pour boiling water over 
it. If the patient has no fever one half glass of wine may be 
added. 

BARLEY PANADA. 

Boil a small teaeupful of barley in water (with a few raisins ) 
until it is soft. Put in sugar and a little grated nutmeg; 
break in bits of toast or dry rusk after it is taken from the 
tire. 

EGG PAX ADA. 

Boil one handful of good raisins in one pint of water : toast 
a piece of bread nicely and cut it up into a bowl; beat one 
egg with a teaspoonful of sugar and put with the bread. 
When the raisins are soft, pour them, with the water in which 
they were boiled, over the toast and egg. stirring all the time ; 
season to taste with wine, nutmeg and butter, if the patient 
can bear it. 

TOAST WATER. 

Cut slices of bread very thin; toast it dry and brown, 
but do not let it burn: put it in a pitcher and pour boiling 
water on it. Toast water will allay thirst better than almost 
any thing else. 



VALUABLE RECIPES. 



151 



APPLE WATER, ETC. 
Eoast two nice, tart apples ; mash and pour over them one 
pint of water, or slice raw apples and pour boiling water over 
them. Tamarinds, currant or grape jellies, cranberries or 
dried fruits of any kind, mixed with water, make a good 
drink. 

WINE WHEY. 
Boil one pint of milk ; when it rises to the top of the sauce 
pan, pour in a large glassful of sherry or maderia wine; let 
it boil up ; if it separates, take it- off the fire ; let it stand a few 
minutes, but do not stir it. Strain it through swiss muslin. 

BUTTERMILK WHEY. 
Put one quart of buttermilk in a sauce pan over the fire ; 
when it boils, put in the beaten yolk of one egg, and, if it can 
be allowed, a little cream or butter ; beat the white of the 
egg very light and stir in ; add sugar and spice to taste. 

TAMARIND WHEY. 
Mix one ounce of tamarind pulp with one pint of warm 
milk ; strain it and add a little sugar to the whey. 

MULLED WINE. 
Beat together one egg ; one glass of wine, and one table- 
spoonful of sugar; add to it one half pint of boiling water ; 
stir all the time to prevent curdling ; pour it into a tumbler 
and grate a little nutmeg over it. 

MULLED JELLY. 
Take one tablespoonful of currant or grape jelly; beat 
with it the white of one egg and a little loaf sugar ; pour on 
it one half pint of boiling water, and break in a slice of dry 
toast or two crackers. 

EGG XOGG. 

Mrs. William Craighead. 
Beat up one egg; one and one half tablespoonsful of sugar ; 
three tablespoonsful of cream, and one of liquor. 



152 



VALUABLE RECIPES. 



BLACK TEA. 
Put one teaspoonful of tea in a vessel that will hold one 
pint; pour over it two small teacupsful of boiling water; 
cover closely, and set by the fire to draw. 

COFFEE. 

Put two teaspoonsful of ground coffee in a small lineup. 
Pour boiling water on it ; cover and set over the fire five 
minutes ; then let it settle and pour off in a cup ; add sugar 
and cream if desired. 

CHOCOLATE. 
To make a single cup of chocolate, grate one desert-spoon- 
ful in a tincup and pour on it a teacupful of boiling water.; 
cover and let stand over the fire five minutes ; just before 
taking it off, stir in a teaspoonful of cream. 

IEISH MOSS BLANC MANGE. 

Pick over, carefully, one teacupful of Irish moss ; wash it 
first in saleratus water; then rinse it several times in fresh ; 
put it in a tin bucket, with one quart of milk; cover close- 
ly and set in a pot of boiling water. Let it stand until the 
milk begins to thicken, then strain through a fine sieve, and 
sweeten with powdered sugar; flavor with lemon or vanilla ; 
wet the mould in cold water ; pour in the blanc mange, and 
set in a cool place. When quite firm, loosen the edges from 
the mold and turn out on a dish. To be eaten with sugar 
and cream. 

EYE MUSH. 

Take four tablespoonsful of rye flour; mix smooth with a 
little water, and stir it into one pint of boiling water; boil 
twenty minutes, stirring frequently. To be eaten Avith cream 
or milk. 

OYSTEE TOAST. 
R. L. E. 

Make a thick slice of well browned and buttered toast ; lay 



VALUABLE RECIPES. 



153 



it in a hot dish. Put six oysters; half a teacupful of their 
own liquor, and not quite one half teacupful of milk, into a 
tin cup. Boil one minute. Season with butter, pepper, and 
salt, and pour over the toast. 

BOILED CUSTARD. 

Beat up one egg, with a heaped teaspoonful ol sugar; put 
it into a teacupful of boiling milk; stir until it thickens. 
Pour it into a bowl, over a slice of toasted bread. Spice to 
suit. 

MEIG S DIET FOR INFANTS. 

A piece of sheet gelatine two inches square, soaked for a 
short time in cold water, then boil in one half pint of 
water about ten minutes; add, with constant stirring, one 
teaspoonful of arrowroot, dissolved, and one half pint of milk ; 
add a little cream just before removing from the fire, and a 
moderate quantity of sugar. 

DRIED FLOUR FOR INFANTS. 

Take one teacupful of flour ; tie it up tightly in a close 
muslin bag ; put it in a pot with cold water ; boil three hours ; 
then take it out and dry the outside. When used, grate it ; 
one tablespoonful is enough for one teacupful of milk 
(which would be better with one third water) ; wet the flour 
with a little cold water; before stirring it into the milk add 
a very little salt. Boil five minutes. 

BEEF TEA FOR INFANTS. 

Take one and one half pounds of the best steak ; cut it 
into very small pieces, and put them into a glass jar with 
enough cold water to cover the meat ; tie the top of the jar 
on and put it into a saucepan full of cold water ; place it 
on the fire and boil three hours. 



154 



VALUABLE RECIPES. 









m 1 S © B & & A N IE @ "Of s . 







DIPTHEKIA. 

Make two small bags out of close drilling, long enough to 
reach from ear to ear ; fill them with equal parts of wood 
ashes and salt; wring one at a time, very dry, out of hot 
water, and apply to the throat ; cover it up with dry flannel ; 
when it becomes cold, change for a warm one, and continue 
to do so until the skin is slightly irritated. For children, 
put flannel between the bag and the throat; or, the salt and 
ashes may be heated before putting them into the bags, and 
applied dry to the throat. Make a gargle of one teasj^oonful 
of molasses ; one of salt, and one half teaspoonful of cayenne 
pepper; mix these with one teacupful of hot water; when 
cool, add one quarter of a cup of cider vinegar. Gargle 
every fifteen minutes. 

COUGH SYBUP. 
Take one ounce of thorough wort ; one of slippery elm; one 
of stick licorice, and one of flaxseed. Simmer together in 
one quart of water until the strength is extracted ; then 
strain, and add one pint of molasses, and one half of a pound 
of loaf sugar; simmer well together. When cold, bottle 
tight. Dose — One tablespoonful at a time, as often as the 
cough demands. 

EXCELLENT COUGH MIXTUKE, 
Take a handful of hoarhound; boil in a quart of water; 



VALUABLE RECIPES. 



155 



add one pint of Orleans molasses, and one pound of brown 
sugar. Boil to a thin syrup. Put all in a bottle, and add one 
tablespoonful of tar. Shake Avhile warm, until the tar is cut 
into small beads. Dose — Take one tablespoonful whenever 
the cough is troublesome. 

FOE A COUGH. 
Eoast a lemon very carefully, without burning it. When 
it is thoroughly hot, cut, and squeeze the juice into a cup, over 
two tablespoonsful of* powdered sugar. Dose. — A table- 
spoonful. 

REMEDY FOE BITERS. 

One pint of lard, warm ; one tablespoonful of brimstone 
(pulverized) ; one of tar, and one teaspoonful of verdigris. 

SIMPLE EE MED Y FOE RHEUMATISM. 
Bathe the parts affected with water (in which potatoes have 
been boiled), as hot as can be borne. This has been tested 
and found to be very efficacious. 

DYSPEPSIA REMEDY. 
One cup of sugar ; one pint of bran. Mix well together, 
and brown it in the oven same as coffee, stirring often. Eat of 
it two or three times a day. 

CUEE FOE FEYEE AXD AGUE. 

Mrs. A. C. Clark. 
One ounce of Peruvian bark ; one ounce of cream tartar, 
and sixty cloves; all pulverized, and put into one quart of 
whisky. Dose— One half of a wine glass, three times a day- 

AGUE BITTERS. 

Mrs. P. P. Lowe. 

Ten cents' worth of prickly ash berries ; five cents' worth 
of dogwood bark ; same of sarsaparilla, and the same of wild 
cherry. Put the above into a bottle large enough to hold 



156 



VALUABLE RECIPES. 



them, with one quart of the best whisky. Let stand a day 
or two before usiDg. Dose — For an adult, a little more than 
one half a wine glassful three times a day; use it until there 
is only enough left for three doses for the ninth day, or what- 
ever day precedes the one on which the chill is likely to re- 
turn. 

ANTIDOTE FOE POISON. 

Swallow, instantly, a glass of warm water, with a heaping 
teaspoonful of common salt, and one of ground mustard, 
stirred together. This will serve as an emetic ; afterward, take 
the whites of two raw eggs. If you have taken corrosive sub- 
limate, take one half dozen raw eggs, besides the emetic : if 
laudanum, a cup of very strong coffee ; if arsenic, first the 
emetic, then one half cup of sweet oil, or melted lard. 

TO PEE VENT LOCKJAW, 

In case of any wound or scratch, from which lockjaw may 
be apprehended, bathe the parts freely with lye, or saleratus 
water. A rind of salt pork bound upon a wound occasioned 
by a needle, pin, or nail, prevents lockjaw. It should always 
be applied until medical aid can be procured. 

FOE FROSTED LIMBS. 

Two drachms of beeswax ; two of Venice turpentine ; one 
and one half drachms of chloroform ; one half drachm of 
camphor, and one half ounce of lard. Melt the beeswax, tur- 
pentine, and lard, over a slow lire ; then add the camphor and 
chloroform. Bathe the frosted parts in warm water, and rub 
the ointment on by the fire. 

TO STOP THE FLOW OF BLOOD. 

Bind the cut with cobwebs and brown sugar, pressed on 
like lint, or with the fine dust of tea. When the blood ceases 
to flow, apply laudanum. 



VALUABLE RECIPES. 



157 



CURE FOE WASP STING-. 
Make a poultice of saleratus water and flour, and bind on 
the sting. For a bee sting, apply sliced raw onion. 

CURE FOR SPRAINS. 
Beat up an egg to a thick paste with fine salt ; spread it on 
a cloth, and bind on the part affected. Renew occasionally. 

TO REMOVE TAR FROM THE HANDS OR CLOTHING. 

Bub well with clean lard, and afterward wash with soap 
and warm water. 

TO REMOVE DISCOLORATION BY BRUISING. 
Apply a cloth, wrung out of very hot water, and renew 
frequently, until the pain ceases. 

TO CLEANSE THE HAIR. 

Beat up the yolk of an egg, with a pint of soft water; ap- 
ply it warm ; rub well, and afterward rinse with clean soft 
water. 

CAMPHOR ICE. 

Mrs. Wm. Craighead. 

One ounce of white wax ; two of spermacetti, and one of 
gum camphor, well pulverized. Put all in a tin cup, and 
nearly cover with olive oil ; put it on the stove and let sim- 
mer for fifteen minutes, but not boil. 

COLOGNE. 

Mrs. J. R. Young. 
Three ounces of oil of burgamont ; two of lemon ; two of 
lavender; rose, one hundred and twenty-eight drops; alco- 
hol, two gallons ; twenty-eight drops nevoli. 

COLD CREAM. 

One ounce of rose water; one half ounce of spermacetti; 
one drachm of white wax, and fourteen drachms of almond 



158 



VALUABLE RECIPES. 



oil. Melt the last three in a china cup, in hot water ; then 
add the rose water gradually. 

SAL YE. 

Mrs. W. C. 

Pour ounces of mutton tallow; two of beeswax ; one of 
rosin, and one half ounce of gum camphor. Simmer well 
together; take off the fire, and then add one gill of alcohol. 
Good for all kinds of sores and wounds. 

BROWN SAL YE. 

Two pounds of mutton tallow ; put in as niany gympson 
(Jamestown weed) and plantain leaves as possible; fry, until 
they crimp up, and then strain ; to this add about two table- 
spoonsful of tar; let it boil up; then pour it into the vessel 
in which it is to be kept, and let cool. 

EXCELLENT LINIMENT. 

One ounce of spirits turpentine; two of olive oil: one of 
spirits camphor, and two of spirits ammonia. 

EXCELLENT LINIMENT FOR CUTS. 

Take four ounces of balm gilead buds, and steep them two 
or three days in one quart of alcohol ; then strain off the liquor, 
and add to it three ounces of turpentine ; four of gum camphor ; 
three of oil of arganum, and two of sweet oil. Is good for 
either man or beast. 

CURE FOR A FELON. 

Take rock salt, and heat it in the oven ; then pound it fine, 
and mix it with turpentine, equal parts ; put it on a cloth, 
and wrap around the part affected; as it dries out, make 
a fresh application, and so on until cured. 

LEY POULTICE. 

Tie a tablespoonful of wood ashes in a rag and boil it in one 
pint of water fifteen minutes ; take out the ashes and thicken 



VALUABLE RECIPES. 



159 



with corn meal. Stir in a teaspoonful of fresh lard ; spread 
on a cloth and apply warm. 

CREAM POULTICE. 

Put to boil one teacupfiil of cream ; mix two tablespoonsful 
of flour in milk and stir into the boiling cream. 

LILLY BOOT POULTICE. 

Pound the roots of the sweet white lilly, and put them on 
to boil in rich milk ; when soft, thicken with bread crumbs . 
This is a most valuable poultice for a gathering. 

HOP POULTICE. 

Boil a handful of hops in a pint of water until very soft ; 
then thicken with corn meal. It is good for a sore throat or 
swelled face. 

POTATO POULTICE 
Is said to be better than one made of bread; is more effica- 
cious ; keeps heat longer, and can be reheated, if necessary. 
The potatoes are pared, boiled and mashed fine: put into 
a thin muslin cloth, and applied quite moist, and as warm as 
the patient can bear it, 

FOE KEEPING CIDER. 

Mrs. L. A. Tenny. 

One quart of milk : one pound of best mustard (in box) ; 
one full barrel of cider, and four extra gallons. As it fer- 
ments fill it up until it becomes quiet ; then rack it off; put 
it in a clean barrel and set it in the cellar. 

TO PRESERVE MILK. 

Put a small piece of horse-radish into a pan of milk and it 
will keep it sweet. 

" PRESERVING BUTTER. 
Take two parts of the best table salt : one part of sugar, and 



160 



VAULABLE RECIPES. 



one part of salt-petre ; blend the whole completely. Take 
one ounce of the composition for one pound of butter ; work 
it well into a mass ; then pack it solid into a stone jar. 

TO KEEP BUTTER. 

Mrs. A. C. Coburn. 
Make a brine of rock salt that will bear up an egg. Boil, 
and skim it well; pour into a clean vessel to cool. Then 
pom* off into a stone or wooden vessel that has not been used 
for any thing else ; tie up rolls of butter in cloths and drop in 
the brine. Be careful to keep the vessel covered, and the 
butter under the brine. 

FOE KEEPING PICKLES IN BRINE. 

Mrs. G. Arnold. 

Wash them clean. Put into the bottom of a cask one half 
inch of dry salt ; then a layer of pickles ; then a layer of salt 
(no water). Put a board on, and a light weight to keep them 
down ; they will draw their own brine. 

When wanted for use, put the pickles into a porcelain 
kettle ; not more than half full ; fill up with cold water; cover 
and set it on top of the stove; stir the pickles frequently ; 
Avhen almost boiling, pour off the water and fill up as before. 
Repeat this process several times, or until the salt is ex- 
tracted ; put a small lump of alum in the last water with 
part vinegar ; throw that away and boil vinegar with any 
spice you desire, and when cold put in the pickles. They 
will be ready for use in a few days. 

CURING HAMS. 

Mr. Prugh. 

As soon as the hams are cut and ready, rub them thorough, 
ly with a mixture of salt and saltpetre, dry, in the propor- 
tion of three tablespoonsful of salt and one tablespoonful of 
saltpetre (pulverized) to four hams. Let them lie for twen- 
ty-four hours; then put them down into a tub and cover them 



VALUABLE RECIPES. 



161 



well with brine strong enough to bear an egg. Leave the 
hams in this liquor for five weeks ; then take them out and 
wash off with warm water. Have ready plenty of ground 
black pepper and rub the whole ham well with it, especially 
on the cut sides ; rub it very thick, and in any little cracks 
and about the bone. Then hang up and smoke with green 
sugar -tree wood. 

TO SUGAR CUKE HAMS. 

For one hundred pounds of meat take five pounds of sugar ; 
two ounces of pulverized saltpetre, and seven pints of salt. 
Rub the hams first with the saltpetre and then with the su- 
gar ; then j>ack them in a meat-tub and let them remain one 
week; rub salt into them and pack them again in the same 
tub. They will be ready for the smoke-house in from four to 
six weeks, depending upon the size of the hams. The position 
of the hams ought to be changed several times so that all will 
be equally salted. 

TO CUEE TONGUES. 

Wet each tongue with molasses ; rub on it a teaspoonful of 
pulverized saltpetre, and as much salt as will stick to it, be- 
sides putting a little loosely in the cask. Let them lie three 
weeks in brine, turning frequently, then rinse off and hang 
up to dry. 

TO PRESERVE EGGS. 

One heaping pint of salt; one scant pint of lime, and six 
quarts of water. Let the pickle stand a few days, stirring 
it occasionally ; drop the eggs in carefully without cracking 
them. They must be fresh. 

KEEPING EGGS. 

One and one half pints of lime, and five cents worth of beef 
suet. Slack the lime ; then add one and one half gallons of 
water. Render out the suet and put with it; let all come to 



162 



VALUABLE RECIPES. 



a boil. Have a wire ladle: clip a few eggs at a time in the 
boiling solution, for a minute; then lay them on something 
to dry ; then pack away in a box, in either sawdust or bran. 

TO PEESEEYE SAUSAGE. 

Heat ground sausage meat slowly in a tin pan or kettle, 
while mixnig in the salt, sage and pepper; not permitting it 
to cook or burn. When thoroughly mixed and while hot, put 
in a tight jar and pour melted lard over the top one half inch 
thick. Keep it in a cool place. For use during the summer. 

WASHING FLUID. 

Mrs. W. R. S. A. 

Take two pounds of potash ; put it in an earthen vessel and 
add two gallons of boiling rain water; one ounce of sala- 
monia, and one ounce of salts of tartar. Put them in an 
earthen vessel; add one quart of boiling rain water, and 
let stand twenty-four hours. Then strain all through a 
flannel bag; put together in a stone jug and cork tight. 
Have the water in the boiler near boiling; then put in one 
teacupful of the fluid and use less soap. After the clothes 
have been well washed through one water, put them in and 
boil for half an hour. Then rub the clothes out of the boil and 
rinse ; for each boiler of clothes after the first, use only half 
the quantity of the fluid. 

CLEANSING FLUID. 

Two drachms of chloroform; one half ounce of sal soda; 
one half ounce of alcohol ; two ounces of white castile soap ; 
two and one half ounces of aqua ammonia ; cut the soap fine 
and dissolve it in one gallon of soft water; strain it and then 
add the other ingredients. This fluid will remove grease and 
spots from any fabric. 

CLEANSING CREAM. 

Three ounces of castile soap, and one of borax; dissolve 
together, in one quart of rain water, over the fire. When 



VALUABLE RECIPES. 



163 



dissolved, add four quarts more of cold water; then add the 
spirits : four ounces of alcohol ; three of ammonia ; two of 
ether, and one of glycerin. This is nice to take out grease, 
paint. &c, from all materials. 

HARD SOAP. 

Pour four gallons of boiling water on six pounds of sal 
soda and three pounds of unslacked lime. Stir and let stand 
over night; pour off carefully and add six pounds of perfectly 
clean grease ; boil two hours, stirring most of the time. If it 
does not seem thick enough, put another pailful of water on 
the settlings ; stir well, and when settled, drain off carefully 
and add to the mixture as is required ; try it by taking a lit- 
tle out to cool. When ready to take off the fire, stir in one 
handful of salt ; rinse out a tub with cold water ; put the soap 
into it and let stand until solid: then cut into strips and lay 
on a board to dry. 

SODA ASH SOAP. 

Mrs. W. R. S. Ayres. 
To five pounds of soda ash, take four pounds of unslacked 
lime: eight gallons of rain water, and fifteen pounds of 
grease. Put lime. soda, and water, into a kettle and boil 
twenty minutes ; then pour out into a tub, and let it stand all 
night ; in the morning, dip the clear water off carefully ; put 
into a kettle; add the grease (cleaned), and boil one hour: 
then dip it out into tubs to cool. Be careful not to get any 
of the lime from the bottom of the kettle. 

SOFT SOAP. 

Mrs. Eliza Pierce. 

Fifteen pounds of clean grease ; fifteen pounds of crude 
potash. Put the potash in a bucket of boiling water to dis- 
solve; put the grease into a barrel and pour the potash water 
over it ; every day add a bucket of hot water until the barrel 
is full. Stir well each time. 



164 



VALUABLE RECIPES. 



A HINT TO THE LAUNDRESS. 

Take some beeswax and tie it in a piece of white cotton 
cloth. When ironing starched linen rub the wax over the 
iron once or twice ; then over the cleansing cloth to make 
sure there is nothing on the iron to soil the clothes ; this will 
prevent the starch from rolling, and imparts a gloss to the 
linen. 

A little salt sprinkled in starch while boiling, and a sperm 
candle stirred around in it a few times, will keep it from 
sticking. 

A large spoonful of alum stirred into a hogshead of muddy 
water will so purify it that in a few hours the dirt will sink 
to the bottom. 

TO WASH BLANKETS. 

Put two large tablespoonsful of borax and one pint bowl of 
soft soap into a tub of cold water ; when dissolved, put in a 
pair of blankets and let them remain over night. Next day 
rub and drain them out ; rinse thoroughly in two waters 
and hang them out to dry. Do not wring them. 

TO WASH BKOWN HOLLAND CHAIE COVERS. 

After being washed in the usual manner, they must be 
rinsed at the last in water in which some hay has been boiled. 
This will restore the color that has been washed out. It is 
also good for crumb cloths and covering for stair carpets. 

Straw matting should always be washed in salt and water 
and wiped dry with a coarse towel. It will prevent its turn- 
ing yellow. 

TO CLEAN LIGHT KID GLOVES. 

Take a flannel rag; rub on soap and dip in milk, wetting- 
lightly; rub the glove while on your hand. 



VALUABLE RECIPES. 



165 



WASHING- SILK. 

Miss Maggie Connelly. 

Mix together one tablespoonful of molasses ; two table- 
spoonsful of soft soap, and three of alcohol; add to this 
one pint of hot rain water ; lay your silk on a bare table 
and rub on the mixture with a small clothes brush. 
Have ready a tub of luke-warm rain water ; dissolve five 
cents worth of white glue and put in the tub of water. As 
you clean each piece of silk, throw it in the water and let it 
lay until you have finished ; then dip each piece up and down 
in the water but do not wring it. Hang it up to dry by the 
edges, and iron it before it is quite dry. 

CLEANING SILK. 
Pare and slice three potatoes (very thin) ; pour on one half 
pint of water and add an equal quantity of alcohol. Sponge 
the silk on the right side, and, when half dry, iron on the 
wrong side. 

FOE RENOVATING SILK. 

Mrs. McVey. 

Take an old kid glove; dark colored, if the silk is dark; 
light, if the silk is light. Tear it in pieces ; put it in a tin- 
cup, and cover with water. Set it on the stove and let it sim- 
mer until the kid can be pulled into shreds. Take a cloth or 
sponge ; dip it in this water ; rub it over the silk and iron 
immediately. This process will cleanse and stiffen old silk 
and give it the appearance of new. 

TO CLEAX BLACK DKESSES. 

Two tablespoonsful of amonia to one half gallon of water. 
Take a piece of black cloth and sponge off with the prepar- 
ation ; and afterwards with clean water. 

FOE CLEAjS t IXG ALPACA. 

Miss Sidney Sims. 

Put the goods into a boiler half full of cold rain water ; let 



166 



VALUABLE RECIPES. 



it boil for three minutes. Have ready a pail of indigo 
water (very dark with indigo), and wring the goods out of 
the boiling water, and place in the indigo water. Let remain 
for one half hour; then wring out and iron while damp. 

TO EE MO YE INK STAINS. 

While an ink spot is fresh, take warm milk and saturate 
the stain ; let stand a few hours; then apply more fresh milk; 
rub it well and it will soon disappear. If the ink has become 
dry, use salt and vinegar or salts of lemon. 

TO REMOVE FRUIT STAINS FROM TABLE LINENS. 

Spread the stained parts over a large bowl and pour on 
boiling water. Repeat several times before putting into soap 
suds. 

TO CLEAN STRAW HATS. 

Make a paste of pounded sulphur, and cold water; wet the 
hat, and cover it with the £>aste, until the straw can not be 
seen ; rub hard, and hang the hat where it will dry ; then 
rub the sulphur off with a brush, until the straw looks white. 

TO CLEAN BOTTLES. 

Put them into a kettle of cold water, with some wood ashes, 
and boil ; then rinse in clean soft water. 

TO KILL MOTHS IN CARPETS. 

Wring a coarse cloth out of clean water; spread it smooth- 
ly on the part of the carpet where moths are suspected to be. 
and iron it with a hot iron. The steam will destroy the moth 
and eggs. 

TO PRESERVE FURS FROM MOTHS. 

Moths deposit their eggs in the early spring, and that is 
the time to attend to furs. Beat them with a light rattan, 
and air for several hours ; then comb with a clean comb, 
carefully; wrap them up in newspapers, perfectly tight, and 



VALUABLE RECIPES. 



167 



put in a close linen bag, or cedar chest. Examine them sev- 
eral times during the summer, and each time repeat the 
combing. 

TO DESTBOY COCKROACHES 

Pulverized borax, scattered about where they are, will 
banish them effeetfully. 

TO DESTBOY BEDBUGS. 

Mix together one ounce of corrosive sublimate: one of gum 
camphor; one pint of spirits turpentine, and one of alcohol. 
Put in a bottle : apply with a feather, Bank poison — be 
very careful. 

TO CLEAN PAINT, 

Smear a piece of flannel in common whiting, mixed to the 
consistency of common paste, in warm water. Bub the sur- 
face to be cleaned, quite briskly, and wash off with warm soft 
water. Grease spots will, in this way, be easily removed, and 
the paint retain its brilliancy unimpaired. 

Wood ashes, and common salt, wet with water, will stop 
the cracks of a stove, and prevent the smoke from escaping. 

TO PBEYENT METALS FBOM BUSTING. 

Melt together three parts of lard, and one of resin, and 
apply a very thin coating with a brush. It will preserve 
stoves and grates from rusting through the summer. 

TO CLEAN STEEL OB IBON. 

One ounce of soft soap, and two ounces of emery, made 
into a paste. Bub the articles for cleaning with wash leather. 
It will give a good polish. 

TO BE MO YE BUST FBOM STEEL. 

Bub well with sweet oil ; let it remain two days : then rub 
with pulverized lime. 



168 



VALUABLE RECIPES. 



TO TAKE OUT IKON EUST. 

To one gallon of buttermilk, add a large handful of grated 
horse-radish; let the goods remain in the milk from twelve 
to twenty -four hours, rubbing occasionally ; then wash out 
in clean water. 

Another way is to rub the spots of rust with oxalic acid, 
mixed in a little water, and expose to a hot sun. 

EUBBEE CEMENT. 
Shreds of india rubber, or gutta percha, dissolved in refined 
turpentine, will make a good cement for rubber shoes, shoe 
soles, &c. 

Plaster of Paris, stirred into the white of an egg, tolerably 
thick, makes a strong cement for glass and china. 

TIN POLISH. 
Six cups of water; five tablespoonsful of nitric acid; one 
tablespoonful of emery, and two of pumice stone. 

SILVEE POLISH. 
Four ounces of paris white, with one pint of hot water ; 
put it over the fire, and let come to a boil ; when cool, add one 
ounce of amonia. 

FOE VAENISHING GILDED FEAMES. 
Take pure white alcoholic varnish, such as is used for trans- 
ferring engravings. Apply with a soft brush. The frames 
can afterwards be cleansed with a damp cloth without injury. 

VABNISH FOE CiEATES. 

Take one tablespoonful of sugar, and one half teacupfnl 
of vinegar. Mix, and apply with a cloth. 

SWEETENING KITCHEN SINKS. 

One half pound of copperas, and one quart of pulverized 
charcoal, dissolved in two gallons of water. Heat the mix- 
ture to nearly a boiling point, and pour a quart of it or more 



VALUABLE RECIPES. 



169 



at one time down the sink pipe. This mixture will remove 
strong, disagreeable odors from either glass or earthen vessels, 
by simply rinsing them thoroughly with it. 

TO MAKE COLOES PERMANENT. 
Three gills of salt, in four quarts of boiling water. Put 
the calicoes in while hot, and let them remain until cold. 
Alum, or vinegar, is good to set colors of red, and green. 

TO COLOR BLACK. 
To every pound of goods, take one ounce of extract of log- 
wood ; one ounce of blue vitriol. Put the blue vitriol in suf- 
ficient water to cover the goods without corroding, or it will 
spot ; let it bcil ; have the goods clean and free from grease ; 
wet thoroughly before you put them in ; let them simmer 
twenty minutes ; then take them out and hang up to air. 
Dissolve the extract of logwood and put it in the kettle with 
the vitriol ; put back the goods and let them simmer as be- 
fore, twenty minutes. Take out the goods ; let them dry, and 
soak in sweet milk over night ; wash thoroughly next day in 
soap suds. 

LYE COLOR. 

To eight pounds of yarn, take one pound of coperas and as 
much water as will cover the yarn ; bring the water to a 
boil ; put the copperas in, and let it be well dissolved ; then 
pour it out in a tub ; put the yarn in, and let it remain one 
half hour ; take weak lye, as much as will cover the yarn, and 
bring it to a boil ; take the yarn out of the copperas water, 
and let it air one half hour; then put into the lye one half 
hour; repeat the process, until the color is sufficient. Wash 
well in hard water ; then in hard soap suds soak one half 
hour ; afterward, wash in hard water. 



170 



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Select Spices, Strictly Pure. 

These are not only absolutely pure, but are ground from the finest species 
of whole spices which they can import ; the choiceness of the variety being 
always considered as more important than the cost, hence they excel all others 
both in flavor and strength. 

Ask for their Select Spices, and see that the word Select, their trade mark 
of the Gauntlet, and signature are upon each package. 

Yeast or Baking Powder. 

The cheapest, best, and healthiest LEAVENING in the world. Makes light, 
sweet, digestible and nutritious bread, biscuit, cakes, pastry, puddings, etc., 
without fermentation. Perfectly pure, and so strong that two teaspoonsful 
suffice for a quart of flour. 

ZE3. DTJK.KEE tfe OO'S 

Flavoring Extracts. 

The superiority of these extracts consists in their strength, purity, and rich- 
ness of flavor. They are true to their names, carefully and intelligently pre- 
pared, and so highly concentrated that a small quantity suffices ; hence they 
are cheaper than others where quantity rather than quality is considered. 

□S. I*-- 33XJH.ItDE3EI tfc GO'S 

Challenge Sance. 

Pronounced by connoisseurs unqualifiedly the best, and at the same time a 
" perfect Sauce" for table use. It is cheaper than the English, and no dearer 
than the disgusting trash put up in this country and sold as Sauces. 

IE. 3Et- DURKEE dh CO'S 

Sal ad Dressing. 

A ready-made, delicate, and delicious dressing for lobster, chicken, and 
all other kinds of salads, cold meats, etc. No epicure can possibly produce 
a dressing of equal merit with such condiments as are ordinarily at his com- 
mand. 

jEJ- K.. DTJK.KEE eSs GO. 

Also manufacturers of the following articles, so long and favorably known 
to the public, the excellence of which will be fully maintained. 
LEMON SUGAR or CONCENTRATED LEMONADE; 
WASHING BLUE for blueing clothes ; 

GINGERINE or ESSENCE OF JAMAICA GINGER ; 
GENUINE INDIAN CURRY POWDER; 

MIXED SPICES (whole) for Pickles; 
CORNSTARCH, 1 v ^ , «„ 
FARINA TAPIOCA, } For P » ddin g s > &c - 
WASHING CRYSTAL, for the laundry; 
CREAM TARTAR; BI-CARB. SODA; SALERATUS, etc. 
All of which are sold by the most respectable dealers in fine Groceries, 
Fruits, etc., nearly everywhere. 



ADVERTISEMENTS. 



171 



COLGATE 8s COMPANY'S 

CASHMERE BOUQJJET. 

Registered and Patented Trade Mark. 

Colgate & Co.'s new Perfume for the Handkerchief, " Cashmere Bou- 
quet," will be appreciated by all who have enjoyed the delightful fragrance of 
their Toilet Soap of the same name, which has become so universally popular. 



COLGATE §5 COMPANY'S 

Perfumes for the Handkerchief, 



White Rose, 
Ylang Ylang, 
Violet, 
Moss Rose, 
Rose Geranium, 
Jockey Club, 
Lilium Auratum. 
Heliotrope, 



Millefleurs, 
Jasmin, 
Tea Rose, 
Patchouly, 
Frangipanni, 
West End, 
Souvenir, 
Mignonette. 



Musk, 

New Mown Hay, 
Lily of the Valley. 
Rondeletia, 
May blossom, 
Ess. Bouquet, 
Bouquet de Caroline, 
Sweet Pea. 



COLGATE & COMPANY'S 

CONCENTRATED 

EAU-DE-COLOGNE. 

Colgate & Co.'s Concentrated Eau-de-Cologne is a most agreeable perfume, 
and a refreshing stimulant in nervous head-ache, faintness, etc. 

COLGATE & COMPANY'S 

LAVENDER FLOWER WATER. 



COLGATE Ss COMPANY'S 

FLAVORING EXTRACTS. 

SUPERIOR in PURITY and STRENGTH. 

Vanilla, Lemon, Rose, Orange, 

Almond, Ginger, Celery. 

Colgate & Co.'s Flavoring Extracts are unequaled in purity and strength, 
the same high standard of quality being maintained in their preparation 
which has made all articles of their manufacture so popular. 



172 



ADVERTISEMENTS. 




V E A S T P O AV J ) E 11 ! 

Is now almost universally used in " the Kitchen, the Camp, the Galley." It 
is not only the Best but the Cheapest Baking Powder, and is unequalled for 
the production of elegant and wholesome 

Bolls, Biscuits, Bread, Griddle Cakes, "Waffles, Dumplings, &c. 

Composed of the purest and best materials, and put up in tins, which are, to 
all intents and purposes, impervious to the action of weather and time, it will 
keep for years in any climate. To those who have never used it, we say give 
it a fair taial, and our word for it you will thereafter use no other kind. Put 
up in % lb., ^lb., lib. and 51b cans, actual weight. Sold generally by Gro- 
cers, Ship-Chandlers and Dealers. 

LOOLEY & BROTHER, Proprietors, 

lVJiolesale Depot, 69 Neiv Street, N. T. 



SCHEPP'S COCOANUT, 

THE ONLY GENUINE. 

For Pies, Puddings, Cakes, Tarts, 

Etc., Etc., Etc. 



JOHN BOHLENDER, 

1111 & comer in 

4$r. 127 gnst gecond gtmt, 

DAYTON, O. 



ADVERTISEMENTS 



173 



COI/TOXS SELECT FLAVORS OF THE 

Choicest Fruits and Spices. 

Lemon, Vanilla, Orange, Rose, Almond, True Cinnamon, Peach, Jamaica 
Ginger, Nutmeg, Clove, Celery, Wintergreen, etc. 
Those who wish the Best and those who wish to Economize seek them for 
their strict Purity, rich Flavors, and unequaled Strength. They make deli- 
cious Ice Cream. They make excellent Pastry. They are an important part 
in Custards, Blanc Mange and other Cookery. Many dealers who have for 
years sold other Flavoring Extracts, called best, treble their sales with 
COLTON'S SELECT FLAVORS, and place them in the front rank, as ac- 
knowledged 

THE FIXES T IN THE MAEKET. 

Sold in Dayton, Ohio, by JOHN F. EDGAR, 32 N. Main St., and by 
dealers in Choice Flavoring Extracts. 

HENRY MAILLAED, 

(Celebrated (Confectioner, 

Wholesale. 619 and 621 Broadway, 
Retail, 1097 Broadway, under 5th Av, Hotel, Madison Sq. 
Factory, Nos. 116 k 113 W. 25th St.. 3 doors from 6th Av, 
KTEW YORK 



CTOHIlsr 3J\ ZEIDGKA-IR,, 

WHOLESALE AND RETAIL- DEALER IX 

Choice Groceries of all Kinds, 

FOREIGN AND DOMESTIC FRUITS, 

CHINA, GLASS AND QUEENS WAB E . 
\o. 32 North Main St., - DATTOX, O. 



174 



ADVERTISEMENTS. 



ASK YOUR GROCER FOR 
IB OWBXj-ESS 

They have received Diplomas for their merit wherever exhibited. Pro- 
nounced by all the cheapest luxury of the age ; valuable and almost necessary 
to the table, to travelers, or at pic-nics. Packed in the best olive oil of our 
own importation, in tin boxes finished same as the imported, and are sold at 
less than half the cost of French Sardines. Their delicious flavor and nu- 
tritious qualities recommend them to all classes. Sold by all first-class gro- 
cers. Wholesale by 

THE AMERICAN SARDINE CO. 

31 Broad Street, tf. Y. 

i^STABLIS H IE 33 X 3\T 1846. 

GEO. M. DlXOItf, 

DEALEK IN 

Pure Drugs, Chemicals, Pharmaceutical Preparations, 
And Proprietary Goods of Established Reputation. 

Also, DKUGGIST SUNDRIES, 
American, English, German, and French Perfumes, 

Combs, Brushes, Soaps, Etc. 

ONLY FIRST CLASS GrOOIDS DEALT I IV. 

GEO. M. DIXON, 

SOUTH-EAST CORNER OF MAIN ASI) SECOND STREETS, 

DAYTON, OHIO. 

JACOB KEMPER'S 

CONFECTIONEEY, 

FINE CAKE BAKERY 

AND 

Ice Cream Saloon, 

Wo. 41 W. Main Street, - DA YTOW, OHIO. 

Fine French Candies of the most delicious varieties constantly on hand 
and making fresh every day. Wedding parties and private fam- 
ilies supplied at short notice with the very finest Ice 
Creams, Ices, Charlotte Russe, Large Cakes 
of any size or pattern. Mixed 
Fancy Cakes, &c, &c. 



ADVERTISEMENTS, 



175 



T M O II e 9 s 

CELEBRATED 



FOR MINCE PIES. 

Try it, and you will find it better, cleaner, and 
more reliable even than your home-made. 

Ask your Grocer for it. 

LADIES I 

ALWA.YS USE THE 



TO IVE^KIE 

Nice, Light, Sweet Bread. 

THE BEST IN USE. 

For Sale Everywhere, 

I. VANAUSDAL. P. M. HARMAN. 

VANAtTSDAL <& HARMAN, 

IMPORTERS AND DEALERS IN 

Curtain Materials, Window Shades, Linen 
Damasks, Sheetings, &e. 

23 S. Mam Street, - - H)A YTOJY, OHIO. 



176 



ADVERTISEMENTS. 



J. W. GREEN. WM. C. HERRON. 

GREEN & HERRON, 
Hardware and Cutlery. 

No. 38 North Main Street, 
DAYTON, O. 



FOR 

WALL PAPERS, 

PISTE STATIONERY, 

Pictures Framed to Order. 
GOLD PESTS, 

Book and Magazine Binding, 

CALL Arc 

Payne, Holds n <& Co.'s, 

40 Main Street, - - DAYTON, OHIO. 



There aire thousands whose habitual condition is one 
of languor and debility. Thousands suffering from 
Indigestion, l>yspepsia, and troubles of the Liver, 
Kidneys, and Bowels, What must they do? 

The system needs renovating and strengthening. New vigor must be 
infused in the digestive organs. The Stimulating, Regulating, Tonic prop- 
erties of Dr. Crook's Wine of Tar will give a vigorous vitality to these organs. 
They must try it. They will soon feel its influence, and must persevere until 
the cure is complete. Keeping the Stomach and Bowels in a vigorous con- 
dition with Dr. Crook's Wine 01 Tar is the best defense against all diseases. 
The rich medicinal qualities of Tar it contains would alone excite a regu- 
lating and strengthening action on the Stomach and Bowels, but there are 
Vegetable Ingredients of undoubted Tonic value combined with it, which cause it 
to build up the weak and debilitated, rapidly restore exhausted strength, cleanse the Stomach, 
relax the Liver, cause the food to digest, and make pure blood, removing Dyspep- 
sia, Jaundice, Indigestion, and kindred complaints. Try one bottle. Ask for 
Dr. Crook's Wine of Tar. 



CONTENTS. 177 



CONTENTS. 



SOUP. Page. 

Suggestions — Beef — Bean — Cora — Tomato — Okra Gumbo — Plain 
Gumbo — Plain Calf's Head — Corn and Tomato — Green Pea — 
Pea — Macaroni — Noodles — Meat Balls — Dumplings.. , 9 — 13 

FISH. 

Boiled— Fried— Baked — Baked Codfish — Stewed Codfish — Fish 
Fritters — Clam Fritters — Fish Sauce — Turbot a la Creme — 
Pickled Salmon- — Lobster Croquettes 14 — 17 

OYSTEES. 

Soup — Steamed — Escalloped — Broiled — Fried — Oyster Pie — Oyster 

Patties — Fritters — Croquettes — Chowder — Cove Oysters 17 — 20 

MEATS. 



Rules for Boiling Meat — Boiled Turkey — Roast Turkey— Plain 
Stuffing — Turkey, Dressed with Oysters — Potato Stuffing— Apple 
Stuffing — Chestnut Stuffing — Boiled Chicken Pie — Chicken Pie — 
Fricasseed Chicken — Turkey Scallop — Turkey or Chicken Cro- 
quettes — Croquettes — Curried Chicken — Stewed Chicken, witha 
Oysters — Tomato Stewed Beef — Beefsteak Smothered in Onions — 
Stuffed Beefsteak— Pounded Beef— Pressed Beef— Corn Beef 
Pickle— Corn Beef— Spiced Beef— Veal Omelet— Veal Roll— Veal 



CONTENTS. 



Cutlets — Veal Croquettes — Scolloped Veal — Marbled Veal — Irish Page. 

Stew — Sweetbreads — Sweetbreads, with Tomatoes — Sweetbreads, 

with Mushrooms — Fried Liver — Mock Terrapin — Dried Liver — 

Boiled Ham — Baked Ham — Ham Sandwiches — Travelling 

Lunch — Sandwiches — Hash--Cracker Hash — Ham Balls — Fried 

Patties — Scrambled Eggs, with Beef — Omelette, or French Egg 

Cake — French Omelette 21 — 35 

SAUCES AXD CATSUPS. 

Drawn Butter — Curry Powder — Celery Sauce — Tomato Catsup — 
Cold Tomato Catsup — Tomato Mustard — Mixing Mustard — 
Cucumber Catsup) — Walnut Catsup — Mushroom Catsup — Wild 
Plum Catsup — Gooseberry Catsup — Currant Catsup — Grape 
Catsup — Chili Sauce — Celery Vinegar — Celery Soy — To Keep 
Horse-radish 36 — 40 

VEGETABLES. 

Suggestions — Baked Tomatoes — Broiled Tomatoes — Scalloped 
Tomatoes — Fried Tomatoes — Sliced Tomatoes — Tomato Salad — 
Stewed Corn — Succotash — Green Corn Pudding — Corn Oysters — 
Corn Fritters — Boiled Onions — Boiled Turnips — Green Peas — 
Fricasseed Peas — String Beans — Cooking Beans — Baked Beans — 
Asparagus — New Potatoes — Stewed Potatoes — Potato BalL — 
Potato Puffs — Potato Fritters — Potato Croquettes — Saratoga 
Potatoes — Cabbage a la Cauliflower — Cream Cabbage — Steamed 
Rice — Boiled Rice — Rice Croquettes — Fried Egg Plant — Egg 
Plant — Stuffed Egg Plant — Oyster Plant — Fried Oyster Plant — 
Boiled Hubbard Squash — Baked Squash — Spinach — Greens — 
Broiled Mushrooms — Stewed Mushrooms — Macaroni — Baked 
Macaroni 4 1 — 5 1 

SALADS. 

Chicken Salad — Mayonnaise Salad Dressing — Salad Dressing — 
Mustard Cabbage — Lettuce Salad — Celery Salad — Potato Salad — 
Celerv Slaw — Cole-Slaw — Dressing for Hot Slaw 52 — 55 



CONTENTS. 



171) 



PIES. 



Page. 



Pastry — Celebrated Puff Paste — Plain Pie Crust — Icing for Pies — 
Potato Paste — Baked Apple Dumplings — Boiled Apple Dump- 
lings — Strawberry Shortcake — Peach Pie — Cream Pie — Lemon 
Cream Pie — Lemon Pie — Iowa Lemon Pie — Scoth Pie — Cocoa- 
nut Pie — Cocoanut Cusiard — Custard Pie — A Good Suggestion — 
Pumpkin Pie — Hasty Pumpkin Pie — Mock Apple Pie — Squash 
Pie — Orange Pie — Pineapple Pie— Potato Pie — Sweet Potato 
Pie — Apple Custard Pie — Apple Jonathan — Mince Meat (3) — 
Apple Mince Pie — Mock Mince Pie 56 — 64 



Boiling Puddings — Piccolomini Pudding — Boiled Bread Pudding — 
Cleveland Biscuit Pudding — Cracker Pudding — Minute Pudding — 
Virginia Pudding — Cream Pudding — Gelatine Pudding — Snow- 
Pudding — Tapioca Snow Pudding — Gelatine Snow Pudding — 
Fuller Pudding— Dorrit Pudding — Plum Pudding — English Plum 
Pudding — Baked Indian Pudding — Tapioca Pudding — Baked 
Tapioca— Apple Tapioca Pudding — Boiled Tapioca — Rice Pud- 
ding — Lemon Rice Pudding — Rice Merangues — Fruit Rice Pud- 
ding — Farina Pudding — Florentine Pudding — Corn Starch Pud- 
ding — Valise Pudding — Wapsie Pudding — Sponge Pudding — 
Batter Fruit Pudding — Huckleberry Pudding — Seven-Cent Pud- 
ding — Dried Fruit Pudding — Eve's Pudding — Merangue Pudding 
— Young America Pudding — Jelly Cake Pudding — Savoy Pud- 
ding — Spanish Charlotte — Tipsey Charlotte — Lemon Pudding — 
Cocoanut Pudding — Rich Cocoanut Pudding — German Chocolate 
Pudding — Chocolate Pudding — Orange Cheese Cake 65 — 78 



Lemon Sauce — Cream Sauce — Pudding Sauce — Foam Sauce — Snow 
Sauce — Sauce for Minute Pudding — Hard Sauce — White Sauce — 



PUDDINGS. 



SAUCES. 



Sauce for Merangue Pudding — Vinegar Sauce for Puddings, 



78—80 



180 



CONTENTS. 



CUSTAKDS, CBEAMS, ETC. 

Float — Apple Float — Apple Coddle — Apple Omelet — Omelet Souf- 
flee — Blanc Mange — Rice Blanc Mange — Gelatin Blanc Mange 
— Corn Starch Blanc Mange — Peach Blanc Mange — Chocolate 
Blanc Mange — Neapolitan Blanc Mange — Custard — Cream Custard 
— Almond Custard — Indian Custard — Lemon Cream — Wine 
Cream — Hamburg Cream — Italian Cream — Russian Cream— Span- 
ish Cream — Tapioca Cream — Wine Jelly — Chocolate Jelly— Frost 
Jelly — Orange or Lemon Gelatin — Charlotte Russe — Chocolate 
Charlotte Russe — Soufflee de Russe — Lemon Sponge — Ice Cream 
— Chocolate Ice Cream — Chocolate Cream — Frozen Pudding — 
Lemon Ice — Orange Ice — Frozen Peaches — Frozen Strawberries. 81- — 9 



CONFECTKXNEKY. 

Taffy — Molasses Candy — Cream Candy — Chocolate Caromels — Can- 
dy Drops — Cocoanut Candy — Butter Scotch 92 — 9 



BEE AD. 

Yeast — Dry Yeast — Bread — Bread with Dry Yeast — Brown Bread — 
Rye Brown Bread — Rice Bread — Corn Bread — Mississippi Corn 
Bread — Corn Dodgers — Rusks 94 — 9I 

EOLLS AND BISCUIT. 

English Rolls — Saratoga Rolls — Parker House Rolls — Graham 
Breakfast Rolls — Pounded Biscuit — Hunters' Biscuit — Soda Bis- 
cuit — Drop Biscuit 98 — 9< 

MUFFINS, ETC. 

Rye Drop Cakes — Whigs — Muffins — Corn Muffins — Rice Muffins — 
Graham Gems — Potato Cakes — Sally Lunn — Sally Lunn without 
Yeast — Breakfast Puffs- — Puffetts — Rosettes — Pop Overs — Yeast 
Waffles — Rice Waffles — Sour Milk Waffles 100— icr 



CONTENTS. 



181 



GRIDDLE CAKES. FRITTERS, ETC. Page. 

Buckwheat Cakes — Corn Batter Cakes — Hominy Fritters — Pancakes 
of Rice — Fried Mush — Crumb Cakes — Pennsylvania Flannel 
Cakes — Lemon Turn Overs — Peach Fritters — Spanish Fritters 103 — 105 

CAKE. 

Suggestions — Buckeye Cake — Pound Cake — Corn Starch Cake — . 
Delicate Cake — Snow Cake — Silver Cake — Gold Cake — French 
Bun — Liverpool Cake — Social Cake — Queen Cake — Simple 
Sponge Cake — Sponge Cake — Cocoanut Sponge Cake — -Cocoanut 
Pound Cake — Cocoanut Cake — Almond Cake — Hickory-nut Cake 
Watermelon Cake — Coffee Cake — Erie Coffee Cake — Citron Cake 
- — Currant Cake — Bread Cake — Fruit Cake — Black Fruit Cake — 
Black Cake — Ginger Fruit Cake — Dried Apple Fruit Cake- 
French Loaf Cake — Sponge Gingerbread — Black Gingerbread — 
Gingerbread— Marble Cake— Chocolate Marble Cake 106— 115 



LAYER CAKES. 

Chocolate Cake — Springfield Almond Cake — Orange Cake — Lemon 
Cake — Ambrosia Cake — Jelly Cake — Washington Cake — Rail- 
road Cake — Rolled Sponge Cake — Sponge Custard Cake — Sponge 
Cocoanut Cake— Cocoanut Cake — Wliite Mountain Cake 115 — II< 

SMALL CAKES. 

Good Cookies — Aunt Betsey's Cookies — Canada Cookies — Cookies 
— Sand Tarts — Ginger Nuts — Ginger Snaps — German Crack 
Cake — Nancy's Doughnuts — Raised Doughnuts — Queen of 
Doughnuts — Excellent Crullers — Crullers — Drop Ginger Cakes — - 
Savory Cakes — Shrewsberry Cakes — Chocolate Jumbles — Choco- 
late Puffs — Drop Jumbles — Cocoanut Jumbles — Almond Maca- 
roons — Egg Kisses — Merangues — Cocoanut Cakes — Madelines — 
Cream Cakes — Boston Cream Cakes 119 — 12 



182 



CONTEXTS. 



PICKLES AND EE L I SHE S. ' Page, 

Suggestions — Cucumber Pickles — Gherkins — India Pickles — Yellow 
Pickles — Stuffed Cucumbers — Cucumber Mangoes — Ripe Cucum- 
ber Pickles — Sliced Cucumber Pickles — Green Tomato Pickles — 
French Pickles — Pickled Tomatoes — Green Tomato Pickle — 
Walnut Pickle— Small White Onion Pickle— Onion Pickle— Pic- 
alily — Chow-Chow — Picalily, without Tomatoes — Oil Pickle Cab- 
bage — Spiced Nutmegs — "Watermelon Pickles — Pickled Plums — 
Sweet Grape Pickle — Cherry Pickle — Sweet Pickle Cherries — 
Spiced Apples — Spiced Currants — Sweet Pickled Peaches — 
Sweet Crab Pickle— To Pickle Pears Whole— Xasturtions 126 — 136 

CANNED FETJITS AND VEGETABLES. 

Canned Peaches and Pears — Brandy Peaches — Peaches for Pies-- 
Preserved Strawberries — Preserved Quinces — Blackberries — Crab 
Apples — Oranges — Green Gage Plums — Citron Melon — Apple 
Sauce — Raspberry Jam — Jam — Peach Jam — Cherry Jam — Orange 
Marmalade — Pineapple Jam — Tomato Jam — Canned Ccrn 137 — 142 

DRINKS FOE FAMILY USE. 

Chocolate — Coffee — Tea — Grape Wine — Elderberry Wine — Black- 
berry Wine — Currant Wine — Currant Shrub — Raspberry Shrub — 
Raspberry Vinegar — Strawberry Acid — Elderberry Syrup — Orange 
Syrup — Lemon Syrup — Pineapple Syrup — Blackberry Cordial — 
Quince Cordial — Cherry Cordial — Summer Drink — Cream 
Nectar— Egg Nogg — Beer — Spruce Beer — Harvest Beer 143 — 14S 

FOOD FOE THE SICK. 

Beef Tea — Mutton Broth — Gruel — Egg Gruel — Panada — Barley 
Panada — Egg Panada — Toast Water — Apple Water — Wine Whey 
— Buttermilk Whey— Tamarind Whey— Mulled Wine— Mulled 
Telly — Egg Nogg — Black Tea — Coffee — Chocolate — Irish Moss 
Blanc Mange — Rye Mush — Oyster Toast — Boiled Custar.l — 
Meigs' Diet for Infant? — Dried Flour for Infants — Beef Tea 
for Infants x 49 — J 53 



CONTENTS. 



183 



MISCELLANEOUS. p age 

Remedy for Diptheria — Cough Syrup — Remedy for Burns — Remedy 
for Rheumatism — Dyspepsia — Fever and Ague — Ague Bitters — 
Antidote for Poison — To Prevent Lockjaw — For Frosted Limbs — 
To Stop the Flow of Blood — Cure for Wasp Sting — Cure for 
Sprain — To Remove Tar from the Hands or Clothing — To Re- 
move Discoloration by Bruising — To Cleanse the Hair — Camphor 
Ice — Cologne — Cold Cream — Salve — Brown Salve — Excellent 
Liniment — Liniment for Cuts — Cure for a Felon — Lye Poultice — 
Cream Poultice — Lily Root Poultice — Hop Poultice — Potato 
Poultice — To Keep Cider — To Preserve Milk — To Preserve 
Butter — To Keep Pickles in Brine — To Cure Hams — To Cure 
Tongues — To Preserve Eggs — To Preserve Sausage — Washing 
Fluid — Cleansing Fluid — Cleansing Cream — Hard Soap — Soda 
Ash Soap — Soft Soap — Hint to the Laundress — To Wash Blan- 
kets — To Wash Brown Holland Chair Covers — To Clean Light 
Kid Gloves — To Wash Silk — To Clean Black Dresses — To Clean 
Alpaca — To Remove Ink Stains — To Remove Fruit Stains from 
Table Linen — To Clean Straw Hats — To Clean Bottles — To Kill 
Moths in Carpets — To Preserve Furs from Moths — To Destroy 
Cockroaches — To Destroy Bed Bugs — To Clean Paint — To Pre- 
vent Metals from Rusting — To Clean Steel or Iron — To Remove 
Rust from Steel — To Take Out Iron Rust — Rubber Cement — Tin 
Polish — Silver Polish — For Varnishing Gilded Frames — Varnish 
for Grates — Sweetening Kitchen Sinks — To Make Colors Perma- 
nent — To Color Black — To Color Red — Lye Color 154 — 169 



